HOW TO MAKE IT
Preferably marinate the raisins in rum the previous day or for a few hours.
Slice the brioche or yeast bun and roast with the butter in a hot Staub Chistera roasting pan (24 cm) on both sides until golden brown. Remove the roasted brioche slices from the pan and place each on its own preheated plate.
Wipe the STAUB Braiser with Chistera Drop-Structure (24 cm) with kitchen roll and place back on the hot hob.
Peel the bananas and carefully halve lengthwise. Place the cut side in the sugar, press lightly and then put it in the hot pan with the sugared side facing down. Caramelise for 1–2 minutes, until the sugar is melted and lightly browned. Carefully turn the bananas, leave for half a minute and then remove from the pan and place two of each on each of the slices of roasted brioche. In the meantime, roast the pecan nuts in a small pan.
Prepare the rum raisins by caramelising the remaining sugar in the Braiser with Chistera Drop-Structure (24 cm) and deglazing with the rum. Add the pulp from a vanilla pod (along with the scraped pod), the cinnamon stick and anis star and reduce to achieve a syrupy consistency. When finished, flavour to taste with a dash if lemon juice, add the raisins, stir in and allow to steep. Remove the pan from the hob and drizzle the warm rum-raisin syrup over the caramelised bananas and roasted slices of brioche.
Sprinkle the roasted pecan nuts over and serve, as desired, with or without vanilla ice cream!