Bananas Foster French Toast
Stuffed Brioche, Pastry Cream, Bourbon Caramel, Whipped Cream
Chef Stephen Benzinger of The Wayward at Canopy Philadelphia | Philadelphia
Yield: 4 servings
Adapted by StarChefs | january 2024
INGREDIENTS
Pastry Cream:
6 tablespoons butter, softened
2 pounds ripe banana
½ cup brown sugar
½ cup spiced rum
7 ounces granulated sugar
10 egg yolks
2 tablespoons cornstarch
3 cups whole milk
1 vanilla bean, scraped
4 sticks cinnamon
1 lemon, zested
Bourbon Caramel:
1 pound granulated sugar
1 teaspoon corn syrup
1 cup heavy cream
1 tablespoon kosher salt
2 tablespoons butter
1 ounce bourbon
Batter:
½ cup maple syrup
¼ cup vanilla extract
4 tablespoons ground cinnamon
3 cups eggs, beaten
1 cup heavy cream
To Assemble and Serve:
1 loaf brioche
4 tablespoons melted butter
Whipped cream
Brûléed banana slices
METHOD
For the Pastry Cream:
In a small saucepan over medium heat, melt butter until it begins to froth. Add bananas and cook until well browned. Add brown sugar and sauté until sugar begins to caramelize. Deglaze pan with rum and cook until au sec. Transfer mixture to a food processor and purée until smooth. Set aside. In a mixing bowl, whisk to combine yolks, 5 ounces granulated sugar, and cornstarch. Set aside. In a separate saucepan over medium flame, heat milk, remaining granulated sugar, vanilla, cinnamon, and lemon zest until milk is scalded. Slowly incorporate hot milk mixture into the egg mixture, 1 ladle at a time, making sure to whisk constantly. Strain mixture back into the saucepan. Reduce heat and continue to cook until a yogurt-like consistency is achieved, stirring constantly. Fold in reserved banana purée. Remove from heat and let cool.
For the Bourbon Caramel:
In a saucepan over medium heat, add sugar, corn syrup, and 1 cup water. Cook until mixture becomes golden brown. Whisk in heavy cream, salt, butter, and bourbon. Remove from heat and set aside.
For the Batter:
In a small bowl, whisk together maple syrup and vanilla. Once combined, whisk in cinnamon, eggs and heavy cream. Transfer to a shallow baking dish and set aside.
To Assemble and Serve:
Heat oven to 375°F. On a work surface, cut brioche loaf into 4 equal pieces. Trim crust to form a perfect square. Cut a hole in the center of each piece and set aside hallowed circles. Pipe Pastry Cream into the center of the hole, then covered with reserved brioche circles. Soak brioche in Batter, making sure to coat bread on all sides. Set aside. Heat a skillet over medium heat. Brush with melted brush, then sear brioche until lightly browned on all sides. Transfer to a baking dish and bake 10 minutes. Transfer 1 stuffed brioche to a serving plate. Drizzle with Bourbon Caramel, then finish with 1 dollop of whipped cream and banana slices.
