Banana Pain Perdu | Taste France Magazine

Ingredients

• 6.00 tbsp Charentes-Poitou Butter PDO
• 0.75 cup Guadeloupe Cane Sugar
• 1.00 cut in slices loaf brioche or challah
• x 5.00 large eggs, slightly beaten
• 1.00 cup milk
• 1.00 pod Tahitian Vanilla
• 1.00 tsp ground cinnamon
• 0.50 tsp ground ginger
• 0.50 tsp kosher salt
• 0.50 cup pecans
• For Bananas:
• 4.00 tbsp Charentes-Poitou Butter PDO
• 0.25 cup Maple Syrup
• 4.00 cut on the diagonal in slices bananas
• Powdered sugar, for topping, optional