2 h

Banana Pain Perdu

Sort of French toast, sort of bread pudding, pain perdu consists of thick slices of bread soaked in a cinnamon and ginger scented custard before baking, creating a rich and creamy casserole. Served with banana slices cooked in maple butter to take it over the top. 

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Ingredients For

  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    6 tbsp See the article
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    0.75 cup See the article
  • 1 cut in slices
  • x 5
  • 1 cup
  • Vanilla
    Sauces & condiments
    Tahitian Vanilla
    1 pod See the article
  • 1 tsp
  • 0.50 tsp
  • 0.50 tsp
  • 0.50 cup
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    4 tbsp See the article
    0.25 cup
  • 4 cut on the diagonal in slices

Butter an 8-by-8-inch baking dish. Stir together the melted butter and brown sugar in a small bowl. Pour into the prepared baking dish. Arrange the bread slices in the baking dish, overlapping if necessary. 

Whisk together the eggs, milk, vanilla, cinnamon, ginger, and salt in a large bowl. Pour evenly over the bread slices. Sprinkle the pecans over top. Wrap tightly with plastic wrap and refrigerate for an hour. 

Preheat the oven to 350°F. Take the casserole out of the fridge.

Bake the casserole until lightly browned, about 30 minutes. If the top starts browning too quickly, loosely cover with foil for the last 15 minutes or so to keep the casserole from drying out. 

For the bananas: Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat with half of the maple syrup. Add half of the bananas and cook until heated through, about 5 minutes. Remove to a plate and keep warm. Repeat with the remaining butter, syrup, and bananas. 

Remove the casserole from the oven and let it cool slightly before serving. Top with the bananas and a dusting of powdered sugar if desired. 

Maple Syrup
Maple Syrup
Tahitian Vanilla
Tahitian Vanilla
See Recipe