Ingredients
- 3 large eggs
- 1 1/2 cups half and half
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon lemon extract
- 1/4 teaspoon orange extract
- 6 to 8 slices brioche or challah bread
- 5 tablespoons butter
- 1/3 cup light brown sugar
- 2 medium ripe bananas, cut into 1 inch slices on the bias
- 2 tablespoons cinnamon sugar (2 tablespoons sugar and 1/4 tablespoon cinnamon, plus more for sprinkling)
- Toasted pecan pieces
- Maple butter
Preparation
Step 1
Preheat the oven to warm, 250.
Whisk together all of the batter ingredients (eggs through extracts) in a shallow bowl. Dip in each slice of bread for 5 to 6 seconds per side. Swirl the bread in the batter, but don’t soak the bread too long, as both breads are very absorbent. Make sure that the outsides are wet but that the bread is not soaked all the way through.
Use either a griddle or flat sauté pan to make the French toast. If using a griddle, melt 1 tablespoon butter on the surface; or if using a sauté pan, melt 4 tablespoons butter until foamy. Add the bread and brown each side until dark golden, about 3 minutes per side (if using a pan, sauté 2 slices at once). Repeat with the remaining slices. Place all the toast on a lightly buttered cookie sheet and place the sheet into a warm oven.
Lightly brown 1 tablespoon butter in a separate 9-inch sauté pan over high heat. Once the butter is past the foaming stage, add the brown sugar and cook until melted. Use a spoon to break up any sugar lumps. Add the bananas and mix in until coated. Sprinkle 2 tablespoons of the cinnamon sugar over the bananas. Cook until the bananas become caramelized and golden brown, but not mushy and overcooked. Be careful to keep the pan steady so that the bananas will caramelize.
Garnish the warm French toast with caramelized bananas, toasted pecans, and a sprinkling of cinnamon sugar. Serve maple butter on the side.