Recipe: Juicy Poche Plantation Pain Perdu

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The ingredients needed to cook Poche Plantation Pain Perdu:

1. Get of Ingredients.
2. Take 10 of - 1 inch slices of stale french bread (doesn't have to be stale but that is what recipe reads).
3. Prepare 1/2 cup of melted butter.
4. Take 1 cup of dark brown sugar (lightly packed).
5. Get 2 tbsp of cane syrup.
6. You need 1/2 cup of chopped pecans.
7. Get 5 of eggs.
8. Prepare 1 cup of milk.
9. Prepare 1/2 cup of heavy cream.
10. Use 1/8 tsp of cinnamon.
11. Take 1/8 tsp of nutmeg.
12. Prepare 1 tbsp of vanilla extract.
13. Use 1 tbsp of hazelnut liqueur.
14. Get 1 of optional powdered sugar.

Steps to make Poche Plantation Pain Perdu:

1. In a cast iron skillet over medium heat, combine the butter, brown sugar, and cane syrup. Cook the mixture; constantly stirring until it is bubbling and the sugar has dissolved..
2. Pour the mixture into a lightly greased 13"x9"x2" baking dish. Spread mixture out evenly. Sprinkle chopped pecans evenly over the mixture. Arrange the french bread slices on top of the pecans and caramel mixture..
3. In a large mixing bowl, bring together the eggs, milk, cream, cinnamon, nutmeg, vanilla, and hazelnut liqueur. Whisk vigorously. Pour mixture evenly over the french bread slices, pressing down slightly to help force the custard into the bread..
4. Now comes the hard part. Cover the baking dish with cling film and let it rest in the refrigerator over night. (Note to cookpad admins, my wife and I are photographers and I do a lot of work with Photoshop. This is our photo. Please do not remove. ty).
5. In the morning, take out of the fridge and let rest on a counter for 1 hour..
6. 10 minutes before the pain perdu is done resting, preheat your over to 350° F..
7. Bake uncovered for 35 to 45 minutes or until the french bread is puffed and the edges are golden brown. When serving, you will use a spatula to flip the pain perdu so the caramelly pecan glaze is on top..
8. Optional: lightly dust with powdered sugar..
9. Chow down with a smile on your face..

Trempez chaque tranche de pain dans le lait puis. Pain Perdu I. this link is to an external site that may or may not meet accessibility guidelines. Learn how to make my Pain Perdu Recipe. An easy recipe for a delicious breakfast treat that will put any stale bread to good use! Pain Perdu is really the origins of our American "French Toast" recipes, but I find it's even better with a thicker, heartier bread like a baguette.

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