Ingredients

• 1 loaf brioche
• 2 large bananas
• 6 whole eggs
• 2 cups heavy cream
• 3 bananas
• 2 tablespoons cinnamon
• 1 tablespoon nutmeg
• 1/2 cup sugar
• 1 vanilla bean
• 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
• 8 ounces soft butter
• 5 ounces maple syrup

Browse by ingredient

Instructions

1. 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.
2. Make hole in center of brioche with a long, narrow object, and stuff with banana.
3. 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.
4. For the maple butter: combine together in a food processor until smooth.
5. 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.