Maple Pecan Brioche French Toast with Cinnamon Bun Butter

For the French toast

1 egg

40 ml whole milk or 30 ml heavy cream

½ tsp vanilla extract

½ tsp ground cinnamon (plus extra for sprinkling)

1 thick slice of brioche 

1 knob (about 8-12 g) All Things Butter Cinnamon Bun Butter

For the Caramelised bananas

1 banana, sliced diagonally

2 tbsp All Things Butter Cinnamon Bun Butter

2 tbsp brown sugar

½ tsp cinnamon

For the maple pecan butter

90 g crushed pecans (roughly 1 cup)

15 g Unsalted Butter 

25g All Things Butter Cinnamon Bun Butter

40-50g pure maple syrup

20 g light brown sugar (optional, for added caramel depth)

1g sea salt (a pinch)

For the vanilla whipped cream

60 g double cream (heavy cream)

5 g icing sugar (about 1 tsp)

½ tsp vanilla extract

For the French toast

Step 1

Preheat a non-stick pan over medium heat and melt the butter.

Step 2

In a wide shallow dish, whisk together the egg, milk (or cream), vanilla, and cinnamon until fully combined.

Step 3

Place your slice of brioche in the egg mixture and let it soak for 60 seconds per side. It should be well-coated but not falling apart.

Step 4

Transfer to the hot pan and sprinkle with a little extra cinnamon. Cook for 3-4 minutes per side, or until golden and crisp on the outside and custardy inside. Serve warm with toppings of your choice.

For the maple pecan butter

Step 1

In a small saucepan over medium heat, toast the crushed pecans dry for 2 minutes until fragrant, stirring frequently.

Step 2 

Add the butter and let it melt, coating the pecans. Stir in the maple syrup and brown sugar (if using), and let the mixture bubble gently for 2–3 minutes until slightly thickened.

Step 3

Add salt and cinnamon to taste. If you want a runnier sauce, stir in a splash of water or cream at the end.

Step 4

Remove from heat and let cool slightly before spooning over French toast. It will thicken as it cools.

For the caramelised banana

Step 1

In a pan, melt Cinnamon Bun butter over medium heat.

Step 2

Stir in the brown sugar, cinnamon and vanilla extract. Cook for 30 seconds until the sugar starts to dissolve.

Step 3

Add the banana slices and cook for 3-5 minutes per side until they become golden and caramelised but not mushy.

For the vanilla whipped cream

Step 1

Add the cream, icing sugar, and vanilla to a bowl.

Step 2

Using an electric whisk or by hand, whisk until soft peaks form (should take about 2-5 minutes by hand.)

Step 3

Serve immediately on top of your French toast, and enjoy!