Bananas Foster over Pain Perdu
In a medium bowl, whisk together 1 cup whole milk, 2 whole eggs, 1 cup granulated sugar, 2 teaspoons vanilla extract, and a dash of grated nutmeg. I prefer to let mine refrigerate overnight, but you can use this batter immediately, if called upon.
For the pain perdu: I used brioche in this pic, but just about any day old bread will work. Set a pan over medium heat, and coat with butter or non-stick spray. Dip your bread slices in batter (both sides), and then place in the heated pan - searing on both sides until golden brown. It's okay if some spots burn slightly. Remove to plate.
For the bananas foster: In the restaurant, I will follow the traditional Brennan's recipe, but at home I don't, as I don't use banana liqueur for anything else at home. The traditional recipe is as follows: place a sauté pan over low heat, with 1/4 cup butter and 1 cup brown sugar (I used light brown). Once melted, add 1/4 cup banana liqueur (I used brandy, as I do keep that at home), and stir until incorporated. Then add 4 bananas, quartered lengthwise (for this recipe I cut them into bite-size slices). Once the bananas are beginning to soften, add 1/4 dark rum (I prefer to use 101 proof Louisiana white rum) and tilt pan to catch flame. Turn off heat and let flame burn out. Spoon bananas and sauce over Pain Perdu, top with a drizzle of good cane syrup (I like Poirier's) and powdered sugar.