French toasts with banana in mini cocotte
What we know here as torrijas , in the Anglo-Saxon world they are known as French toasts and in France as pain perdú . In all cases, it is a matter of making use of bread or biscuits from the day before , but in the case of French toast and pain perdú, cooking is done in a pan with a little butter and they are lighter than traditional French toast fried in oil.
Today's recipe is a version of the popular French toasts but using croissans and cooking them in the oven in mini cocottes . As you will see, it is a very easy recipe to make that is really delicious accompanied by caramelized banana. A vice!
Ingredients (for 6 people)
- 6 butter croissans cut into 2cm thick slices
- 2 sliced bananas
- 8 large eggs
- 2 cups of cooking cream
- 1 cup of milk
- 2 tablespoons granulated sugar
- 1 teaspoon Madagascar vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the caramelized banana:
- 2 butter spoons
- 2 tablespoons of brown sugar
- 3 bananas cut into 1.5cm thick slices
- Icing sugar to garnish
- Preheat the oven to 180°C.
- Arrange the croissan slices in six mini-cocottes , inserting a few banana slices between each layer.
- In a large bowl, beat the rest of the ingredients until fully blended. Pour the mixture over the slices in the mini-cocottes, making sure they are completely covered with the mixture.
- Bake for about 10-15 minutes. You'll see it's ready when it's swollen a bit and turns a little golden.
- Meanwhile, combine the butter and sugar in a Le Creuset saucepan and stir over medium heat until just beginning to brown. Add the plantains and mix for 5 minutes until caramelized.
- With the mini-cocottes removed from the oven, place a few banana slices in each mini-cocotte and sprinkle a little icing sugar on top before serving.