6 large eggs
1 cup milk
500ml thickened cream
3 ripe bananas, peeled and sliced
200g milk chocolate, broken into pieces
2 tsp vanilla essence
¼ cup maple syrup
½ tsp cinnamon
¼ cup bourbon
2 cups (400g) brown sugar
1 loaf brioche, sliced
4 croissants, crumbled
Preheat oven to 175°C, fan-forced.
Generously butter the slices of bread.
Whisk the eggs in a large bowl, then add the milk, cream, vanilla and maple syrup. Add in the cinnamon, bourbon and brown sugar and mix well to combine.
Add the croissant to the base of a baking tray, then add half of the milk chocolate on top, scattering evenly. Add the banana slices to the tray, also creating an even layer.
Layer the slices of bread on top of the chocolate, banana and croissants, buttered sides facing up.
Carefully pour the wet mixture on top of the bread and around the sides to fill the base of the tray. Add the remaining chocolate on top, then bake in the oven for one hour.
Serve with icing sugar dusted over the top and with a side of vanilla custard.