Recipe courtesy of Don Pintabona
Banana French Toast with Banana Compote and Maple Butter
- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
1 loaf brioche
2 large bananas
For the batter:
6 whole eggs
2 cups heavy cream
3 bananas
2 tablespoons cinnamon
1 tablespoon nutmeg
1/2 cup sugar
1 vanilla bean
For the banana compote:
4 large bananas, chopped
1 cup apple cider
1/2 cup orange juice
1/3 cup sugar
2 tablespoons currants
1 orange zested
1/4 teaspoon grated nutmeg
Salt to taste
1 tablespoon of cornstarch
For the maple butter:
8 ounces soft butter
5 ounces maple syrup
Directions
- For the batter: combine eggs, cream, and bananas in a blender and mix until smooth. Add remaining ingredients and mix well. Remove to shallow dish for dipping the sliced brioche.
- Make hole in center of brioche with a long, narrow object, and stuff with banana.
- For the banana compote: add all ingredients except cornstarch to a saucepan, bring to a boil and reduce heat to medium low, and simmer until banana is barely tender, about 2 minutes. Remove from heat and stir in cornstarch mixture, return to heat and let simmer until thick and clear, about 1 more minute. Transfer to a bowl and keep warm.
- For the maple butter: combine together in a food processor until smooth.
- To assemble the dish, slice the banana stuffed brioche loaf into 1 1/2 inch slices, dip into batter, and in a medium saute pan over medium heat cook the slices in butter until golden brown on both sides. Serve slices with the banana compote and maple butter.
