Chef Laurent Tourondel, of New York City’s Arlington Club, has a delicious recipe that takes full advantage of Elvis’s reported love of bananas and peanut butter. This very decadent breakfast, brunch…or dessert dish is sure to please all the rock stars in your life. If you don’t have access to Brioche, any egg bread will do.
- For the French toast base:
- 2¼ cups heavy cream
- 1½ cups milk
- 1½ teaspoons vanilla extract
- ¾ cups sugar
- 3 whole eggs + 2 egg yolks
- 2 ½ tablespoons orange blossom water
- 2 ½ tablespoons bourbon
- 2 teaspoons dried orange zest
- For the rest of the dish:
- Brioche Pullman Loaf, cut into 12, ½-inch thick slices
- 1 ½ cup Nutella
- 2 bananas, thinly sliced
- 1 ½ cup clarified butter
- 1 cup sugar
- ¾ cup Myers Rum
- Confectionary sugar, for garnish
Make the French toast base Combine all ingredients in a medium size mixing bowl, and whisk until fully incorporated. Set aside.
Make the sandwiches Place 6 slices of brioche in a single layer on a baking sheet. Evenly spread 4 tablespoons of nutella over each slice and top with enough sliced banana to cover completely. Top each piece of brioche with remaining brioche to form the “Elvis” sandwich.
Carefully soak each brioche sandwich in the French toast base for 5 seconds on each side and transfer to a dripping rack.
Heat a large nonstick sauté pan over medium heat. Coat the bottom of the pan with ¼ cup of clarified butter. Evenly sprinkle the sugar into the clarified butter, enough to cover the bottom of pan, about 3-4 tablespoons. Allow the sugar to cook until fully incorporated and mixture becomes fluid, about one minute. Place enough sandwiches in 1 even layer into the pan, continuously moving so they do not burn. Once dark and golden brown in color (about 4-5 minutes) flip and continue to cook until cook both sides are golden brown in color.
Once sandwiches have cooked through, carefully flambé with 2 tablespoons of Myers rum.
Remove sandwiches from pan. Repeat with remaining sandwiches. Slice in half and garnish with confectionary sugar.
Recipe courtesy of Laurent Tourondel.