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Dit recept van Joshua Weissman levert de perfecte balans tussen knapperige randen, een zacht, fudgy midden en een rijke mix van pure en melkchocolade. Met een geheime toevoeging van gezouten aardappelchips krijg je een subtiele zoute crunch. Het deeg wordt een nacht gekoeld voor optimale textuur en minimale spreiding in de oven.
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A luxurious brunch classic featuring thick slices of buttery brioche (or day‑old white bread) soaked in a vanilla‑cinnamon custard, cooked on clarified butter, and topped with caramelized bananas, toasted pecans, and a silky maple butter sauce.

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