Breakfast

Brioche French Toast with Salted Brandy Caramel and Bananas Recipe

Try Maggie's Brioche French Toast as a dessert. Her Salted Brandy Caramel makes this recipe decadent and the bananas add so much flavour.
Brioche French Toast with Salted Brandy Caramel and Bananas Recipe
Ingredients
Units
Units
4 free range eggs
1 cup (250ml) thickened cream
1 cup (250ml) full cream milk
1 tspn vanilla extract
1/4 cup (55g) white sugar
120g unsalted butter, melted
400g brioche, thickly sliced
3 large ripe cavendish banana
3/4 cup (200g) crème fraiche
Methods
Prep time: 15 mins, plus resting time / Cook time: 30 mins.
METHOD
1
Combine the eggs, cream, milk, vanilla and sugar.
2
Using 40g of butter brush a large baking dish or deep tray generously and preheat oven to 200C.
3
Place slices of brioche (single layer) in the prepared tray and pour over custard, set aside and leave for 30 minutes.
4
Place tray in oven, after 10 minutes brush brioche with remaining melted butter, bake for a further 20 minutes- bread should be puffed up and golden.
5
In a pan heat most of the Salted Brandy Caramel, slice 1cm thick pieces of banana on an angle and toss in the caramel until warm.
6
Place a piece of brioche in the centre of a plate, top with caramel bananas, extra drizzle of remaining Salted Brandy Caramel and a dollop of crème fraiche.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
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