Ingredients
- 1/2 cup unsalted butter
- 1/4 cup maple syrup
- 2 loaf brioche
- 3 loaf bananas
- 8 loaf eggs
- 2 loaf bananas
- 2 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 2 tablespoon canola oil
Preparation
Baking Directions:
This longtime brunch favorite was recently featured on the Food Network’s “Cooking Live” with Sara Moulton when she requested an easy-to-prepare but unusual breakfast or brunch dish.
Not only is this dish easy to prepare, much of the preparation can be done in advance, which makes it perfect for a Sunday football brunch.
1.Combine the butter and maple syrup in the bowl of a food processor fitted with the metal blade.
Process until very smooth.
Scrape the maple butter into a serving bowl and set aside.
2.Trim and discard the ends from each loaf of bread.
Using a long, narrow object (such as a sharpening steel or a wooden spoon handle), pierce a hole through the center of each loaf of bread, pushing out slightly to make the hole large enough to push a banana through.
Push a banana into the hole until it protrudes out of both ends of the bread.
(If one banana is too short, add a portion of another banana.)
Trim off the banana ends to set the banana flush with the bread end.
Using a sharp knife, cut each loaf of bread into 1-inch-thick slices.
3.Place the eggs, chopped bananas, and cream in a blender and process to combine.
Add the sugar, cinnamon, and nutmeg and process to a smooth batter.
Add the vanilla and process to incorporate.
(If batter seems too thick, add milk, a tablespoon at a time.)
Pour the batter into a large, shallow bowl or pan.
4.Preheat the over to 350 degrees F.
5.Using a pastry brush, lightly coat a nonstick griddle with some of the oil.
Place the griddle over medium heat.
Working with one slice at a time, dip the banana-stuffed bread into the batter, allowing excess batter to drip off.
Place the battered bread onto the hot griddle and cook for about 2 minutes per side or just until golden.
Transfer the cooked slices to a cookie sheet.
When all of the bread has been cooked, place the cookie sheet in the preheated oven and bake for about 5 minutes or until the bread is cooked in the center.
Serve hot with reserved maple butter.
Note: You can cook the French toast early in the day and reheat it in the oven just before you are ready to serve.
Maple butter keeps very well, tightly covered and refrigerated or frozen.
It can be used on pancakes, waffles, or toast.
