Ingredients
4 eggs
1 cup cream
1 cup milk
1 tspn vanilla
1 cup sugar
120g butter
400g brioche
3 large ripe cavendish banana
200g crème fraiche
4 eggs
1 cup cream
1 cup milk
1 tspn vanilla
1 cup sugar
120g butter
400g brioche
3 large ripe cavendish banana
200g crème fraiche
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Methods
1
Combine the eggs, cream, milk, vanilla and sugar- set aside for 1 hour.
2
Using 40g of butter brush a large baking dish or deep tray generously and preheat oven to 200C.
3
Place slices of brioche (single layer) in the prepared tray and pour over custard, set aside and leave for 30 minutes.
4
Place tray in oven, after 10 minutes brush brioche with 80g melted butter, bake for a further 20 minutes- bread should be puffed up and golden.
5
In a pan heat the Salted Brandy Caramel, slice 1cm thick pieces of banana on an angle and toss in the caramel until warm.
6
Place a piece of brioche in the centre of a plate, top with caramel bananas, extra drizzle of Salted Brandy Caramel and a dollop of crème fraiche.
1
Combine the eggs, cream, milk, vanilla and sugar- set aside for 1 hour.
2
Using 40g of butter brush a large baking dish or deep tray generously and preheat oven to 200C.
3
Place slices of brioche (single layer) in the prepared tray and pour over custard, set aside and leave for 30 minutes.
4
Place tray in oven, after 10 minutes brush brioche with 80g melted butter, bake for a further 20 minutes- bread should be puffed up and golden.
5
In a pan heat the Salted Brandy Caramel, slice 1cm thick pieces of banana on an angle and toss in the caramel until warm.
6
Place a piece of brioche in the centre of a plate, top with caramel bananas, extra drizzle of Salted Brandy Caramel and a dollop of crème fraiche.
