6 servings

Pudding:
6 bananas pealed and sliced
60 ml (1/4 cup) clarified butter
90 g (1/2 cup) brown sugar
125 ml (1/2 cup) rum
60 ml (4 tablespoons) unsalted butter

French Toasts:
- 1 L (4 cups) 35% cream
- 180 g (1 cup) brown sugar
- 2 sliced vanilla bean
- 10 ml (2 teaspoons) ground cinnamon
- 1 pinch salt
- 6 eggs 
- Six 3-inch bread circles
- 30 ml (2 tablespoons) unsalted butter

Methods:

• In a saucepan over medium heat, stir bananas in clarified butter for one minute. 
• Add brown sugar and cook until caramelized. 
• Add rum and let it simmer for another 5 minutes. 
• Add unsalted butter.
• In a saucepan, mix together cream, brown sugar, vanilla, cinnamon, and salt. 
• Bring to a boil and let it simmer for one minute.
• Set aside and add eggs, mixing well. 
• Dip the bread circles in the saucepan making sure that they are well soaked. 
• Then transfer and cook bread circles in a pan with unsalted butter.

Assembling:

• Set the French toast in the middle of a plate
• Cover with a portion of banana mixture and serve with Maple Ice Cream and one tuile.

Maple Ice Cream:
- 500 ml (2 cups) cream
- 500 ml (2 cups) milk
- 1 vanilla bean
- 185 gr (3/4 cup) sugar
- 6 egg yolks
- 250 ml (1 cup)  maple syrup

Methods:

• Combine cream, milk, and vanilla in a saucepan. 
• Bring to a boil, and then lower the heat to keep hot. 
• In a medium size bowl, stir in sugar, egg yolks and maple syrup. 
• Add to the saucepan while whipping. 
• Reduce heat and cook. 
• Cool the mixture by putting it over ice and then churn.

Honey Tuiles:

- 112 g (4oz) unsalted butter at room temperature
- 30 ml (1 oz) honey
- 30 ml (1 oz) egg whites
- 75 gr (3 oz) flour
- 185 gr (6 oz) fine sugar 

• In a bowl, mix together butter and honey and then add egg whites. In a separate bowl, mix flour with sugar.
• Gradually stir in dry ingredients in creamy mixture.
• Form your tuiles on parchment paper on a large sheet.
• Bake at 325 °F (160 °C) for a few minutes and mould while still hot.

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