- 4
Ingredients
- 1 cup (250 mL) each: homogenized milk, whipping cream
- 1/2 vanilla bean, split lengthwise, seeds scraped
- 5 large egg yolks
- 7 tbsp (105 mL) granulated sugar
- 1/2 tsp (2 mL) ground cinnamon
- 8 slices (3/4-inch/2-cm-thick) stale white or egg bread
- 3 ripe bananas, peeled, sliced 1/4-inch (6-mm) thick
- 1/4 cup (60 mL) dulce de leche
- 2 tsp (10 mL) unsalted butter
- Sweetened lightly whipped cream for serving
- Maple syrup for serving
Preparation
Step 1
In saucepan, combine milk, cream, vanilla bean and seeds. Place over medium-high heat. Bring to simmer, remove from heat and let stand 30 minutes. Remove and discard vanilla bean.
In mixing bowl, whisk together yolks, sugar and cinnamon until slightly thickened. Slowly whisk in cream mixture. Cool, cover and refrigerate 2 hours, preferably overnight.
Pour custard into large baking pan. Soak bread 3 minutes per side.
In medium fry pan, heat bananas and dulce de leche over low heat, stirring to coat evenly.
Heat large non-stick fry pan over medium heat until hot. Swirl 1 tsp (5 mL) of butter into pan. Working 4 at a time, cook soaked bread until golden brown, about 3 minutes per side. Transfer to baking sheet; keep warm in preheated 275F (135C) oven. Repeat with remaining 1 tsp (5 mL) oil and remaining bread.
Serve with warm bananas, whipped cream and maple syrup.