Perfect Brios French Toast with Caramelized Bananas and Maple Butter

Ingredients

• 8 slices Brioche Bread (Day‑old, cut 1.5–2 inches thick)
• 4 large Eggs (Room temperature)
• 1.5 cup Half‑and‑Half (Chilled)
• 1 tsp Pure Vanilla Extract (100% pure)
• 0.5 tsp Vanilla Paste (Adds specks of vanilla bean)
• 0.5 cup Granulated Sugar (Fine)
• 1 pinch Ground Cinnamon (Freshly ground if possible)
• 1 pinch Salt (Kosher or sea salt)
• 0.25 tsp Lemon Oil (Food‑grade, organic)
• 0.25 tsp Orange Oil (Food‑grade)
• 2 tbsp Clarified Butter (Ghee) (No milk solids, for high heat)
• 4 tbsp Unsalted Butter (Room temperature, divided)
• 2 tbsp Brown Sugar (Packed)
• 2 banana Ripe Bananas (Cut into thick chunks)
• 1 cup Pure Maple Syrup (Grade A, dark amber)
• 0.25 cup Texas Pecans (Toasted, roughly chopped)
• 1 tsp Cinnamon Sugar (For final garnish)

Instructions

1. Slice the Bread

   Using a sharp knife, cut the brioche (or day‑old white bread) into 1.5–2 inch thick slices; you should have about eight slices.

   Time: PT5M

2. Prepare the Custard Batter

   In a large mixing bowl whisk together the eggs and half‑and‑half until the mixture turns a light golden hue. Add pure vanilla extract, vanilla paste, granulated sugar, a pinch of cinnamon, a pinch of salt, lemon oil, and orange oil. Whisk just until smooth; the batter should have the consistency of heavy cream.

   Time: PT10M

3. Prep Caramelized Bananas

   Peel the bananas and cut them into thick chunks. Measure out brown sugar and 2 tbsp of unsalted butter; set aside.

   Time: PT5M

4. Prep Maple Butter Sauce

   Measure 1 cup of pure maple syrup and 2 tbsp of unsalted butter; keep together for quick whisking later.

   Time: PT5M

5. Toast the Pecans

   Heat a small non‑stick pan over medium heat, add the pecans, and toast, stirring constantly, until fragrant and lightly browned, about 2–3 minutes.

   Time: PT3M

6. Soak the Bread in Batter

   Place each bread slice in the shallow container, let it sit for about 30 seconds per side, allowing the batter to soak in but not overflow. Let excess drip off before cooking.

   Time: PT5M

7. Cook the French Toast

   Heat the cast‑iron skillet or griddle to medium‑high (about 350°F). Add 1 tbsp clarified butter, then place the soaked bread slices in the pan. Add a small knob of regular butter around each slice for extra caramelization. Cook 2–3 minutes until golden, then flip and cook another 2–3 minutes. Adjust heat to medium‑low if the butter begins to brown too quickly.

   Time: PT12M

   Temperature: 350°F

8. Caramelize the Bananas

   In a separate skillet melt 2 tbsp butter over medium heat, stir in brown sugar until it melts, then add a pinch of cinnamon sugar. Add the banana chunks, toss to coat, and cook 2–3 minutes until the bananas are glossy and lightly caramelized.

   Time: PT5M

9. Make the Maple Butter Sauce

   Warm the maple syrup in a small saucepan over low‑medium heat. Gradually whisk in the remaining 2 tbsp unsalted butter until the sauce becomes smooth, light butterscotch in color.

   Time: PT5M

10. Plate and Garnish

    Arrange the cooked French toast on a serving plate. Top with caramelized banana chunks, sprinkle toasted pecans, drizzle warm maple butter sauce, and finish with a light dusting of cinnamon sugar.

    Time: PT4M

Nutrition Facts

Calories

550

Protein

12 g

Carbohydrates

70 g

Fat

25 g

Fiber

4 g