To accompany maple caramel, which was the first part of my Quebec brunch, I prepared brioche perdu, also called golden, and caramelized bananas. It’s simple and it’s delicious. I regret not doing it more often.
It is better not to use a brioche that is too fresh and too soft. So I prepared a brioche 2 days in advance, so that it would be perfect to be well soaked. I followed my usual recipe.
This recipe is therefore ideal for using up leftover buns and avoiding waste.
4 slices of brioche
150ml whole milk
2 tbsp brown sugar
2 ripe bananas
Whisk the eggs, milk and 1 tablespoon of sugar.
Soak the slices of brioche in this mixture. They should be well soaked, but not fall apart.
Cut the bananas lengthwise and sprinkle them generously with sugar.
Melt a nice knob of butter in two pans.
In a frying pan, cook the slices of brioche until they are golden on both sides.
In the other, let the bananas caramelize, cut side down, without touching them.
Serve the whole thing with a generous amount of maple caramel and roasted pecans for 10 minutes in the oven.
To finish: for the savory part of the brunch, I had prepared baked beans, beans cooked with maple syrup and eggs, also in maple syrup. I will tell you about it very soon.