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Pain Perdu
2
1
1
1
1
3
3
2
1
1
8
2
Tablespoon Butter; plus
Stick Butter
Cup Pecan pieces
Cup Maple syrup
/4 Cup Rum
Eggs
/4 Cup Milk
Tablespoon Sugar
/4 Teaspoon Cinnamon
/2 Teaspoon Vanilla extract
Slice Brioche
Bananas
Powdered sugar; for dusting
1
/2 Fat; 4 Other Carbohydrates
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. This
recipe yields 4 servings.
Pain Perdu
441
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