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1
Preheat the oven to 350 degrees F.
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2
For the custard: Break the eggs into a bowl and whisk together.
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3
Add the sugar, cream, milk, salt, cinnamon and nutmeg.
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4
Whisk until the sugar is dissolved.
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5
Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder.
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6
Place the brioche in a baking dish and cover with the custard.
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7
Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly.
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8
For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick.
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9
In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan.
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10
For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat.
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11
Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter.
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12
Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side.
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13
Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized.
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14
Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.
