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Categories:Viewed: 22 - Published at: 4 years ago
Ingredients
- 1 stick plus 2 tablespoons butter
- 1 cup pecan pieces
- 1 cup maple syrup
- 1/4 cup rum
- 3 eggs
- 3/4 cup milk
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 8 slices of Brioche
- 2 bananas
- Powdered sugar for dusting
Method
- In a saute pan, melt 2 tablespoons of the butter.
- Add the pecans and saute for 4 to 5 minutes, stirring constantly.
- Stir in the maple syrup and bring the liquid up to a simmer.
- Remove the pan from the stove and add the rum.
- Carefully place the pan back on the stove and flame the sauce.
- Remove the sauce from the heat and set aside.
- In a mixing bowl, whisk the eggs, milk, sugar, cinnamon, and vanilla, to dissolve the sugar.
- In a nonstick saute pan, heat 2 tablespoons of butter.
- Dip 2 slices of the bread into the egg-milk mixture, coating evenly.
- Fry in the butter until golden brown, 2 to 3 minutes on each side.
- Repeat until all the butter and bread is used.
- Lay the pain perdu on a platter.
- Slice the bananas into 1/4-inch slices.
- Pile the bananas in the center of the pain perdu.
- Spoon the warm sauce over the bananas and pain perdu.
- Dust the entire plate with powdered sugar.
