The night before making this recipe place the bread slices on a sheet tray lined with a cooling rack. Leave the bread out overnight to dry out. If you don’t have time to do this place the bread on a sheet tray lined with a cooling rack in a 250F oven. Bake for 25 minutes and then flip and bake for 25 minutes more to dry out.
In a shallow 8x11 dish combine the hazelnut creamer, eggs, maple syrup, vanilla, cinnamon and salt. Whisk together.
Bring a medium nonstick skillet up to heat over medium. Add in 1 tbsp. of ghee to melt.
Working in batches place 2-3 pieces of bread into the hazelnut mixture and let sit for 3 minutes to soak. Remove, letting any extra mixture drip off and then place into the preheated skillet. Cook 3-4 minutes per side until golden brown. Place on a sheet tray and keep warm in a 200F oven while you cook the rest of the bread. Add ghee to the pan between batches as needed.
To the same skillet that you cooked the bread in add the 2-3 tbsp. of ghee and brown sugar. Cook for 1 minute until it bubbles up then add in the bananas. Cook for 1 minute then remove from heat and stir in the chopped hazelnuts.
To serve place 2-3 pieces of bread on a plate and top with some of the banana hazelnut mixture. Drizzle with maple syrup and sprinkle with cinnamon if desired.
Recipe Courtesy of Megan Mitchell
Watch me make it HERE!