Chocolate Hazelnut Babka French Toast with Caramelized Bananas

Ingredients:

French toast

• 1 chocolate-hazelnut babka (yesterday's), cut into 2.5cm thick slices.
• 5 large eggs + 2 egg yolks
• 1 tbsp. granulated sugar
• 1 tsp vanilla extract
• A pinch of ground cinnamon
• A pinch of fine sea salt
• 2.5 cups of 10% cream
• 55 g unsalted butter
• 4 tbsp. l. rapeseed oil
• Powdered sugar for sprinkling

Caramelized bananas

• 1 tbsp unsalted butter
• 2 teaspoons of granulated sugar
• 2 ripe bananas, sliced ​​into 1cm thick circles.
• 0.5 tbsp. maple syrup

Preparation:

1. French toast:
   
   Place the babka slices on a wire rack set over a baking sheet and let dry for several hours.
2. Preheat oven to 95°C; place a baking sheet with a rack in the oven.
3. In a large bowl, whisk together the eggs, egg yolks, sugar, vanilla, cinnamon, and salt until smooth. Stir in the cream. Pour the mixture into a baking dish. Place a few slices of babka into the mixture and let it soak, turning once, for about 5 minutes.
4. In a large nonstick skillet, heat 2 tablespoons butter and 2 tablespoons vegetable oil over medium heat. To avoid crowding the skillet, toast the bread in batches until golden brown on both sides and cooked through, about 2 minutes per side. Transfer the finished French toast to a baking sheet in the oven to keep warm.
5. Caramelized bananas:
   
   In a medium nonstick skillet, melt the butter over medium heat. Add the sugar and cook until lightly browned, about 3 minutes. Spread the sliced ​​bananas in an even layer on the skillet and cook until caramelized, about 2 minutes.
6. Flip and cook for another minute. Add the maple syrup and cook until heated through, about 2 minutes. Serve the French toast with caramelized bananas and a dusting of powdered sugar.