Serves: 4 • Prep Time: 15 mins • Cook Time: 15 mins • Total Time: 30 minutes
One of our favorite Sunday morning indulgences! And really SO SO easy! Use the best quality brioche you can get and it will make all the difference. At home, and at the kitchen, we use Mexican vanilla…it is real vanilla extract and rich, almost like a Tahitian vanilla. Just don't use ‘imitation’ vanilla…it won't work. Serve this with a hot cup of coffee and a big glass of milk and watch it disappear!
9 slices of thick Brioche
5 large eggs
1.5 cups heavy cream
2 tablespoons real vanilla extract, divided
2 teaspoons cinnamon
1 teaspoon nutmeg
4 bananas (not too ripe, but not green)
1/8 cup Brandy, Cognac or in an emergency, Jack Daniels!
1/4 cup packed light brown sugar
1 stick (1/2 cup) salted butter
How to Make It
First Step: Prepare the custard for the toast
Whisk together the eggs, heavy cream, 1 tbsp vanilla, cinnamon and nutmeg until well blended. Set aside.
Second Step: Prepare the Bananas
Heat a medium size skillet to medium. Add the butter and brown sugar and whisk while the butter melts.
Add remaining tbsp vanilla, a dash of cinnamon, a pinch of nutmeg.
Add your liquor of choice and stand back in case it flames!
Add 1/2 cup maple syrup and stir so it all combines nicely.
Lower the flame to low and cut the bananas into the sauce. Simmer while you make the french toast.
Third Step: Assemble
Heat a medium size skillet to medium. Add olive oil and a little butter to coat.
Dip brioche into the custard mix you made earlier, 2 pieces at a time. Make sure the bread really soaks up the custard.
Cook the brioche 3-4 min on one side then using a spatula, flip it over and cook 3-4 min on the other side. Repeat with remaining toast, working quickly so nothing gets cold.
Serve immediately…spoon bananas and sauce over cooked toast and enjoy!
Bon Appétit, Enjoy, Provecho!