Banana Pain Perdu
The stale bread is softened by dipping it in a mixture of eggs, milk, sugar, cinnamon, and vanilla extract. The slices are pan-fried in butter and topped with roasted banana and walnut pralines. Use fresh mint for presentation.
Ingredients:
- 250 grams/9 oz. of sugar for the caramel ( cooked in a separate pot)
- 180 grams/ 6 oz. of heavy cream
- 180 grams/ 6 oz. of sugar
- 180 grams/ 6 oz. of dark corn syrup (Karo)
- 115 grams/ 4 oz. of unsalted butter
- 60 grams 2 oz. of corn starch mixed with a little water to form a paste
- 12 bananas (peeled and the black end of the banana removed; then sliced into chunks)
- 6 extra-large eggs
- 1 1/2 cups milk
- 1 tbsp. of sugar
- 1 tsp of cinnamon
- 1 1/2 teaspoons pure vanilla extract
- 1 large brioche or Challah or French bread
Directions:
1) Mix in a large pot the cream, sugar, dark corn syrup, and butter. Bring to a simmer, then add the corn starch paste.
2) In another large pot, make the dry caramel by slowly adding the sugar and stirring it with a wood spoon until golden color.
3) Raise cream mixture to a boil, then pour over the caramel. Add the sliced banana and bring mixture to a simmer again, turn off heat and reserve.
4) In a large bowl, whisk eggs, milk, sugar, cinnamon, and vanilla extract. Soak bread slices until soften. (more time for staler bread)
5) Heat 1 tablespoon each of butter and oil in a very large sauté pan over medium heat. Take each slice of bread from the egg and place in the pan. Cooke for 2 minutes on each sides until nicely browned.
6) Display bread slices on a plate. Then add the caramelized banana, walnut pralines and dust with confection sugar. Garnish with fresh mint.
7) Mix in a large pot the cream, sugar, dark corn syrup, and butter. Bring to a simmer, then add the corn starch paste.
8) In another large pot, make the dry caramel by slowly adding the sugar and stirring it with a wood spoon until golden color.
9) Raise cream mixture to a boil, then pour over the caramel. Add the sliced banana and bring mixture to a simmer again, turn off heat and reserve.
10) In a large bowl, whisk eggs, milk, sugar, cinnamon, and vanilla extract. Soak bread slices until soften. (more time for staler bread)
11) Heat 1 tablespoon each of butter and oil in a very large sauté pan over medium heat. Take each slice of bread from the egg and place in the pan. Cooke for 2 minutes on each sides until nicely browned.
12) Display bread slices on a plate. Then add the caramelized banana, walnut pralines and dust with confection sugar. Garnish with fresh mint.
