2 cups cream
1 cup milk
2 tsp vanilla
1/4 cup sugar
120 g unsalted butter
400 g brioche loaf
3 large Cavendish bananas
1 jar Maggie Beer Salted Brandy Caramel
200 g crème fraîche
Combine eggs, cream, milk, vanilla and sugar then set aside for 1 hour. Use 40 g butter to brush a large baking dish or deep tray, generously. Preheat oven to 200°C.
Cut brioche loaf into 2.5 cm slices then place into prepared tray in a single layer. Pour over custard mix and set aside for 30 minutes.
Place tray into preheated oven. After 10 minutes, remove from oven and brush brioche with remaining butter. Return to oven and bake for a further 20 minutes or until bread is puffed up and golden.
Slice 1 cm thick pieces of banana on an angle and set aside. Heat the Salted Brandy Caramel in a saucepan over low heat, adding the banana slices once warm, and tossing to combine.
To serve, cut brioche pieces diagonally, place on plate and top with caramel bananas and a dollop of crème fraiche.
Credits: Maggie Beer