Bourbon Vanilla Bean French Toast with Caramelized Bananas and Candied Pecans

Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone mat.

For the candied pecans: In a bowl, whisk together 1/4 cup granulated sugar, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon cinnamon until combined.

In another bowl, whisk 1 egg white with 1 tablespoon water until frothy but not stiff.

Add 1 1/2 cups pecans to the egg white mixture and toss until coated, then transfer to the sugar mixture and toss until evenly coated.

Spread the coated pecans on the prepared baking sheet in a single layer and bake for 20-25 minutes, stirring halfway through, until golden and fragrant. Allow to cool completely.

For the vanilla mascarpone: In a medium bowl, whisk 1 cup mascarpone cheese with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until smooth. Refrigerate until ready to use.

For the custard: Split 2 vanilla beans lengthwise and scrape out the seeds. In a large shallow bowl, whisk together 6 eggs, 1 cup heavy cream, 1/2 cup whole milk, 3 tablespoons bourbon, vanilla bean seeds, 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, and 1 tablespoon orange zest until well combined.

Cut the brioche loaf into 12 slices, approximately 1-inch thick. Place the slices in a single layer in a large baking dish.

Pour the custard mixture over the brioche, allowing it to soak for 15 minutes. Carefully flip each slice to ensure even soaking for another 15 minutes.

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and swirl to coat the surface.

Working in batches, place 2-3 soaked bread slices in the skillet and cook until golden brown, about 3-4 minutes per side. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while cooking remaining slices.

For the caramelized bananas: Peel and slice 4 bananas diagonally into 1/2-inch thick pieces.

In a large skillet over medium heat, melt 3 tablespoons butter. Add 1/3 cup brown sugar and stir until dissolved and bubbling, about 2 minutes.

Add the banana slices in a single layer and cook without stirring for 2 minutes. Gently flip and cook for another 1-2 minutes until caramelized but not mushy. Remove from heat.

To serve: Place 2 slices of french toast on each plate. Top with caramelized bananas, a dollop of vanilla mascarpone, and a generous sprinkle of candied pecans.

Warm 1 cup maple syrup in a small saucepan or microwave and drizzle over the top. Serve immediately.