2 h

Banana Bread Pain Perdu Style

Sort of French toast, sort of bread pudding, pain perdu consists of thick slices of bread soaked in a cinnamon and ginger scented custard before baking, creating a rich and creamy casserole. Served with banana slices cooked in maple butter to take it over the top.

Zutaten Für

Butter aus Charentes-Poitou AOP

100 g Zum Produkt
Süße Produkte

Rohrzucker aus Guadeloupe

100 g Zum Produkt
loaf brioche or challah 1 cut in slices
eggs 5 slightly beaten
milk 200 ml
Saucen und Gewürze

Vanille aus Tahiti

1 pod Zum Produkt
ground cinnamon 1 tbsp
round ginger 0.50 tbsp
salt 0.50 tbsp
Pecan nut 120 g
For bananas:
Butter aus Charentes-Poitou AOP

4 tbsp Zum Produkt
Dessert

Maple Syrup

40 ml
bananas 4 cut on the diagonal in slices
Powdered sugar, for topping, optional

Finde französische Produkte in deiner Nähe

Zubereitung

Butter a baking dish. Stir together the melted butter and brown sugar in a small bowl. Pour into the prepared baking dish. Arrange the bread slices in the baking dish, overlapping if necessary.

Whisk together the eggs, milk, vanilla, cinnamon, ginger, and salt in a large bowl. Pour evenly over the bread slices. Sprinkle the pecans over top. Wrap tightly with plastic wrap and refrigerate for an hour.

Preheat the oven to 180°C. Take the casserole out of the fridge and bring to room temperature.

Bake the casserole until lightly browned, about 30 minutes. If the top starts browning too quickly, loosely cover with foil for the last 15 minutes or so to keep the casserole from drying out.

For the bananas: Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat with half of the maple syrup. Add half of the bananas and cook until heated through, about 5 minutes. Remove to a plate and keep warm. Repeat with the remaining butter, syrup, and bananas.

Remove the casserole from the oven and let it cool slightly before serving. Top with the bananas and a dusting of powdered sugar if desired.