Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah.
8 strips thick-cut bacon, coarsely chopped
1 1/2 cups creamy peanut butter
8 tablespoons (4 ounces) unsalted butter, softened
2 tablespoons granulated sugar
8 (1 inch-thick) slices brioche loaf (see note)
1/4 cup packed dark brown sugar
3 tablespoons bourbon
4 ripe but firm bananas, sliced into 1/4-inch thick rounds
Cook bacon in large nonstick skillet over medium heat until crisp, 6 to 8 minutes. With slotted spoon, transfer bacon to paper towel lined-plate and cool to room temperature, about 5 minutes. Stir into peanut butter; reserve.
Transfer rendered fat to small bowl.
Combine butter and granulated sugar in small bowl. Stir in 2 tablespoons reserved bacon fat. Spread on 1 side of each bread slice.
Heat 2 tablespoons fat in now empty skillet over medium-high heat. Add bananas and brown sugar and cook until caramelized, 2 to 3 minutes. Remove from heat, add bourbon, and ignite with match. When flames die down, transfer to plate.
Spread each sliced of bread (on the plain side) with about 3 tablespoons peanut butter mixture.
Distribute banana slices evenly among 4 bread slices, then invert remaining 4 slices over them and press gently to adhere.
Heat skillet over medium heat. Cook sandwiches, 2 at a time, until crisp and golden, 2 to 3 minutes per side. Transfer to cooling rack and allow to set about 3 minutes prior to serving. Serve warm.
large nonstick skillet, paper towels, cooling rack
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 85g||108%|
|Saturated Fat 29g||144%|
|Total Carbohydrate 100g||37%|
|Dietary Fiber 10g||36%|
|Total Sugars 42g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|