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1
In a medium-hot pan, melt 2 ounces of butter.
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2
After butter melts, but before starting to brown, add walnuts.
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3
Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts.
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4
Add bananas to walnuts.
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5
Cook approximately 3 to 5 minutes or until bananas begin to caramelize.
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6
Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat.
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7
If pan is hot enough, let most of the liquid evaporate until removing from heat.
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8
Add maple syrup and set aside in serving container.
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9
Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl.
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10
Stir vigorously to combine cinnamon with mixture.
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11
Dip challah bread into egg mixture, make sure that bread soaks up liquid.
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12
Heat pan to medium.
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13
Melt tablespoon of butter.
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14
After butter has melted and before it begins to brown, add 2 slices to pan.
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15
Gently lay bread into butter.
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16
After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah.
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17
Place other piece of challah bread on top of brie (uncooked side still facing up).
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18
Add more butter if necessary.
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19
Cook another minute, turn over, cook 1 more minute.
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20
Continue with the remaining bread and cheese in the same manner.
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21
Place on a plate, spoon your syrup mixture on top and enjoy.
