Peel and slice the bananas, mash
with the maple syrup and set aside.
Place the eggs, milk, cream, vanilla,
sugar, cinnamon and nutmeg in a wide,
shallow bowl and whisk to combine.
Heat oven to 160C/140C fan/gas 3.
Using a sharp knife, slice open each slice
of brioche from the top to form a pocket,
leaving at least 1cm around the edges.
Stuff the pockets with the banana mix.
Soak the stuffed brioche in the egg mix
for 30 secs on each side.
In a large non-stick pan, melt half the
butter. When sizzling, place the brioche
in the pan and fry for 2 mins each side
until golden. You may have to do this in
batches. Transfer to the oven to warm
through for 5 mins. Serve drizzled with
extra maple syrup and a spoonful of