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Ingredients for 6 servings:

3 large just-ripe bananas

4 tablespoons salted butter

2 large eggs

2 tablespoons sugar

1 teaspoon vanilla extract

1 ¾ cup milk

6 slices stale croissant or brioche

powdered cinnamon

1/3 cup water

1/3 cup brown sugar

1/4 cup dark rum


Peel the bananas and halve them lengthwise.  Heat a large skillet with 1 tablespoon of the butter and when it stops foaming brown the bananas on both sides.  Lift them carefully to a platter.

Mix together the eggs, sugar, vanilla and milk in a large flat container and soak the brioche slices on both sides for 1 minutes.

Melt the rest of the butter in the same skillet used for the bananas and brown the bread on both sides.  Divide the bread among the plates and top each with a banana half.  Lightly sprinkle on cinnamon.

Warm brown sugar and rum in a skillet until the sugar dissolves.  Flame the rum and spoon hot sauce over each serving

Adapted from a recipe in Pains Perdus by Lisa Mazieres and Maya Jabert.