Brioche French Toast Recipe

Prepare custard

In a wide, shallow dish large enough to hold brioche slices, whisk together eggs, whole milk, heavy cream, 2 tbs granulated sugar, 2 tsp vanilla and 1 tsp fine sea salt until well combined and slightly frothy.

Soak brioche

Arrange brioche slices in a single layer in the custard, pressing gently so they absorb the mixture. Let soak 2–3 minutes per side (longer if stale/thicker; up to 10 minutes total) until saturated but not falling apart. Transfer soaked slices to a wire rack while you prepare other components.

Peel bananas and slice diagonally into 1/2" (1.2 cm) thick pieces. In a large nonstick skillet over medium heat, melt 3 tbs butter. Add 4 tbs brown sugar and stir until dissolved and bubbling slightly.

Add banana slices in a single layer and cook 1–2 minutes per side until golden and caramelised, spooning sauce over them. Stir in 1 tsp lemon juice and 2 tsp dark rum (if using) and cook 30 seconds more to glaze. Transfer caramelised bananas and pan sauce to a bowl and reserve skillet.

In the reserved skillet or a small saucepan over medium heat, melt 4 tbs butter with 6 tbs brown sugar and 1 tbs corn syrup, stirring until sugar dissolves and mixture is bubbling gently.

Carefully whisk in 1 cup heavy cream (mixture will bubble), reduce heat to low and simmer 1–2 minutes until slightly thickened. Remove from heat and stir in 1 tsp vanilla and 1 tsp fine sea salt. Keep warm.

Pulse 3 tbs toasted walnuts in a food processor until finely chopped (small bits remain for texture). In a bowl, combine mascarpone, powdered sugar and vanilla. Fold in chopped walnuts and 2 tbs heavy cream to loosen to a pipeable, spoonable consistency. Chill until ready to plate.

Heat a large nonstick skillet or griddle over medium heat and add 2 tbs unsalted butter. When foaming subsides, add soaked brioche slices (work in batches if needed). Cook 2–3 minutes per side until deep golden brown and crisp at edges. Transfer cooked slices to a warm plate or oven set to low to keep warm.

To assemble: place 2 brioche slices per serving on plate. Spoon 3–4 caramelised banana pieces over the toast and drizzle 2–3 tbs warm butterscotch sauce over the bananas and toast.

Dot or pipe 2 tbs walnut crème alongside or on top of the stack. Sprinkle chopped toasted walnuts over the dish. Finish with a light pinch (about 1/4 tsp) of smoked red gum salt per serving to accent the sweetness, an optional dusting of icing sugar and a small extra drizzle of maple syrup if desired.

Serve immediately while warm.