Oh. My. Goodness.  This is the most deliciously decadent thing ever.  I don’t even know whether to call it brunch or dessert, or both.  Buttery brioche french toast, sweet pastry cream made with vanilla bean, and crunchy brûléed bananas topped with a drizzle of salted caramel.  Total epic ridiculousness.

Step one is to make the vanilla pastry cream.  Bring cream to a simmer with a vanilla bean and then let steep before adding to a mixture of egg yolks, sugar, and flour and cooking until thick and creamy.  It needs to cool completely and then chill, which is why we make it first.

The next step is to make the salted caramel sauce, which is a bit tricky if you have never made one before (I hadn’t).  You have to leave the sugar alone while it melts and colors, and watch carefully for the right moment.  Then you add butter and cream.  The caramel with pop and splutter like crazy, and ball up on the end of your whisk.  You just have to keep whisking over low heat until it all comes together.  Then add in your sea salt and let it cool.

While that is cooling, make your French toast using big, thick slices of brioche (a little stale is better).

BLOW TORCH TIME.  This is seriously so much fun.  Sprinkle banana slices with sugar and brown with a blow torch.  Easy.  If you don’t have a blow torch, I’m pretty sure that you can use a broiler.

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