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Ingredients

4 slices Sourdough bread, thick slice, cut in half
3 each Eggs
1/4 cup Milk
1/4 tsp. Ground cinnamon
1/2 tsp. Vanilla
1 tsp. Butter
2 each Bananas, green tip, peeled, sliced
1 1/2 cup Maple syrup
1/4 cup Candied pecans (recipe follows)
1 cup Lightly sweetened whipped cream
Confectioner’s sugar to garnish
4 each Mint sprigs

Method

Prepare Candied Pecans per recipe, reserve. Heat maple syrup in a saucepan, remove, keeping warm. Melt butter in a saute pan and add banana slices. Saute briefly and add to warm maple syrup. Preheat griddle or large non-stick pan. Whisk together egg, milk, cinnamon and vanilla to create batter.

Dip bread slices in egg batter and place on griddle. Cook until golden brown on both sides and place on warm serving plates. Top with warm Banana Maple Glaze. Top generously with toasted walnuts or pecans. Garnish with whipped cream and mint sprigs. Dust with Confectioner’s sugar and serve.

Makes 4 Servings

Chef Larry's Candied Pecans

Ingredients

1 tbsp. Honey
2 tsp. Granulated sugar
1 cup Pecan pieces
pinch Salt

Method

Preheat oven to 350 degrees F. Combine honey and sugar. Add pecan pieces and stir until well coated. Using a slotted spoon, transfer glazed walnuts to a baking sheet lined with parchment paper or aluminum foil. Bake for 5 - 8 minutes. Remove and cool.

Makes 1 cup