Ingredients

1 cup half & half
3 large eggs
2 T granulated sugar, plus extra for torching bananas
½ tsp vanilla extract
¼ tsp salt
4 bananas
4 T unsalted butter
Four thick slices fresh brioche
Maple syrup (preferably from Vermont or Canada)

Directions

In a small mixing bowl, whisk together the half & half, eggs, vanilla & salt. Pour the mixture into a shallow dish. Set aside.

Slice the bananas and lay them out flat on a cookie sheet Dust them generously with sugar and caramelize with a brulee torch (or under broiler)

Meanwhile, melt the butter in a large sauté pan over low heat. Place the brioche slices into the batter for 10 seconds. Turn them over to soak another 10 seconds. Drain the brioche on a rack for a few seconds if desired, to drain off excess batter and avoid rough edges.

Raise the heat to medium and when butter foams, add the battered brioche to the pan. Cook until nicely browned on both sides about 2 minutes per side. (If needed, place pan in 350 degree oven and cook until french toast is slightly firm to the touch, about 5 minutes or so, depending upon thickness of the bread.)

Cut the toasts diagonally, if desired, and serve on four heated plates. Top with the caramelized bananas. Drizzle with the maple syrup, and dust with powdered sugar.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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