Chef Rocco Dispirito believes the fall is the perfect time to taste fruits at their most delicious and the Banana Nutella Triple Decker will make mouths water in anticipation.
4 large eggs
1/2 cup milk
3 slices brioche
2 tablespoons butter
1 ripe banana, cut in half lengthwise and then into slices
1/2 cup Nutella
Fleur de sel for garnish
Whisk together the eggs and milk in a shallow dish.
Dip the brioche in the egg wash on both sides and allow it to absorb.
Heat a large sauté pan over medium heat and add the butter. When it is foaming, add the brioche to the pan and cook, turning once or twice, until golden brown on both sides and cooked through. Remove from pan.
Put a piece of brioche on a plate. Top with half of the Nutella and half of the banana slices and sprinkle with salt. Cover with a second piece of brioche. Repeat the Nutella and bananas layer, then top with bread.
Sprinkle salt on top and serve warm.
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