Poche Plantation Pain Perdu. Compare Price and Edition Great Selection and Amazing Prices. They made a stop in Louisiana on their way out west so we could visit for a few days. This recipe comes from Poche Plantation; where they stayed.
They made a stop in Louisiana on their way out west so we could visit for a few days. This recipe comes from Poche Plantation; where they stayed. Breakfast there was complimentary and after tasting this, they begged the owner for the recipe. You can cook Poche Plantation Pain Perdu using 14 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Poche Plantation Pain Perdu
- You need of Ingredients.
- You need 10 of – 1 inch slices of stale french bread (doesn't have to be stale but that is what recipe reads).
- You need 1/2 cup of melted butter.
- Prepare 1 cup of dark brown sugar (lightly packed).
- It’s 2 tbsp of cane syrup.
- It’s 1/2 cup of chopped pecans.
- You need 5 of eggs.
- It’s 1 cup of milk.
- It’s 1/2 cup of heavy cream.
- You need 1/8 tsp of cinnamon.
- Prepare 1/8 tsp of nutmeg.
- It’s 1 tbsp of vanilla extract.
- It’s 1 tbsp of hazelnut liqueur.
- You need 1 of optional powdered sugar.
Luckily he gave them a copy. Great recipe for Poche Plantation Pain Perdu. They made a stop in Louisiana on their way out west so we could visit for a few days. This recipe comes from Poche Plantation; where they stayed.
Poche Plantation Pain Perdu instructions
- 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..
- 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..
- 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..
- 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).
- In the morning, take out of the fridge and let rest on a counter for 1 hour..
- 10 minutes before the pain perdu is done resting, preheat your over to 350° F..
- 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..
- Optional: lightly dust with powdered sugar..
- Chow down with a smile on your face..
This is the perfect way to use stale french bread. Pain Perdue or "Lost Bread" is like french toast but oh so much more. For the pain perdu and pineapple, mix the eggs, caster sugar, milk, vanilla and rum in a large bowl. Add the brioche and leave to soak. Heat the sugar in a pan until melted and slightly.