Preparation:
Preheat the oven to 350°ree; F. In a food processor combine well flour, salt, and sugar. In a bowl combine well yeast and eggs. Add egg mixture to food processor and combine well. Add butter in 2 batches, combining well after each batch. Put dough in buttered loaf pan and bake for 35 to 40 minutes, or until golden brown. Let cool and cut into 2-inch slices.
Cut a "pocket" in each brioche slice and stuff with banana slices. In a shallow dish soak stuffed brioche in egg batter for 1 minute on each side.
Preheat the oven to 400°ree; F. In a nonstick skillet heat oil over moderately high heat until hot. Add stuffed brioche in batches and cook, turning, until browned. Put stuffed brioche on a baking sheet and bake, turning once, for 5 minutes. Halve slices and garnish with walnuts, banana, and confectioners' sugar. Serve with maple syrup and rum butter.
EGG BATTER
In a bowl beat all ingredients until combined well.
CINNAMON RUM BUTTER
In a small saucepan combine cinnamon and rum and bring to a boil. Boil until almost dry. Add to mixing bowl with butter and cream well |
