• 500 milliliters whole milk
  • 3 eggs
  • 1 orange, zested
  • 1 tablespoon vanilla bean paste
  • 2-3 tablespoons honey
  • 1/2 teaspoon cinnamon powder
  • 1 loaf Brioche bread, cut into thick slices, about 400g
  • 3 bananas, peeled & sliced lengthways
  • 2 tablespoons caster sugar
  • Icing sugar
  • Good quality vanilla ice cream
  • 50 grams butter


  1. Make the pain perdu mix by whisking the milk, eggs, orange zest, vanilla paste, honey and cinnamon powder and set aside
  2. Place a pan onto a high heat and add the sugar. Let it dissolve to a light caramel and add in the sliced banana. Add a small knob of butter and a dusting of cinnamon. Cook until golden and caramelized and remove from the pan
  3. Meanwhile, slice the brioche into thick slices and dip in the egg mixture. Squeeze out any excess mix, dust with icing sugar and add into a pan set over a high heat. Add a generous dusting of icing sugar on to the side facing up before flipping and cooking for another few minutes
  4. Assemble with the pain perdu, caramelized bananas and a scoop of vanilla ice cream