Banana Bread French Toast Recipe

Prepare and soak

Butter a 9x9-inch or similar shallow baking dish with 1 tablespoon melted butter. Place brioche cubes in a large mixing bowl. In a separate bowl whisk together mashed bananas, whole milk, heavy cream, eggs, 1 tablespoon granulated sugar, 3 tablespoons light brown sugar, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1/2 teaspoon salt and 1 tablespoon melted butter until smooth. Pour the custard over the bread cubes, pressing gently so pieces absorb liquid. Cover and refrigerate for at least 1 hour or up to overnight to allow bread to soak.

Bake

Preheat oven to 350°F (175°C). If chilled, let dish sit 15 minutes at room temp. Place the soaked bread pudding in the preheated oven and bake uncovered for 25–30 minutes, until top is golden and custard is just set (a knife in center should come out mostly clean with slight custard). Remove from oven and let rest while you prepare other components. Keep warm at low oven (200°F/95°C) if needed.

In a small saucepan combine 2 cups cherries, 1/4 cup granulated sugar, 1 teaspoon lemon juice and 2 tablespoons water. Bring to a simmer over medium heat, stirring occasionally. If cherries are frozen, cook a little longer until thawed and juices flow (about 5–7 minutes). Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry; stir slurry into simmering cherries and cook 1 minute until thickened. Taste and adjust sweetness or lemon. Remove from heat and let cool slightly—compote will thicken as it cools.

In a small heavy saucepan, combine 3/4 cup whole milk and 1/4 cup heavy cream and heat until just below simmer (small bubbles at edge), do not boil. Meanwhile whisk 4 egg yolks with 1/2 cup granulated sugar and 1/8 teaspoon salt in a bowl until pale and slightly thickened. Temper the yolks by whisking in about 1/3 of the hot milk mixture, then slowly whisk the warmed yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Remove from heat and immediately stir in 1/2 cup banana purée and 1/2 teaspoon vanilla. Strain through a fine sieve into a bowl to remove any bits, then chill briefly or serve warm depending on preference. Keep refrigerated if not using immediately.

Preheat oven to 350°F (175°C). In a bowl combine 3/4 cup flour, 1/4 cup sugar and 1/8 teaspoon salt. Cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs (some pea-sized pieces). Stir in 1/4 teaspoon vanilla. Spread the mixture on a parchment-lined baking sheet and bake 12–14 minutes until edges are lightly golden. Remove and cool; break into small crumble pieces. Alternatively, for a quicker no-bake version pulse ingredients in a food processor and refrigerate to firm up.

Slice or scoop warm banana brioche bread pudding into portions (about 4 servings). In a nonstick skillet over medium heat melt 1 tablespoon butter and quickly pan-fry single slices or squares just to warm and add a golden surface, about 30–40 seconds per side. Place pudding on plates.

Spoon 2–3 tablespoons warm cherry compote beside or over each portion. Drizzle 2–3 tablespoons banana crème anglaise over the top of each serving. Sprinkle about 2 tablespoons shortbread crumble over each portion for texture. Garnish with banana slices, a dusting of powdered sugar if desired, and a mint leaf.

Serve immediately while warm. Leftovers: store components separately (bread pudding covered in fridge 3–4 days; compote and crème anglaise in airtight containers up to 4 days). Reheat bread pudding gently in oven at 300°F (150°C) for 10–12 minutes or in microwave short intervals.