Poche Plantation Pain Perdu. Pain perdu facile à ma façon. Pain perdu literally means “lost bread.” The recipe was created as a scrumptious solution for what to do with stale loaves that were about to be “lost” or thrown out. It’s a smart way to use up any leftover bread you may have from a family dinner or party cheese board.
Voilà une recette idéale pour ne pas jeter les restes de pain rassi ! Couper en tranches grossières, le pain se trempe dans un mélange d’œuf, de lait et de sucre pour le ramollir un peu. Il se dore ensuite quelques minutes dans une poêle généreusement beurrée. You can have Poche Plantation Pain Perdu using 14 ingredients and 9 steps. Here is how you cook 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.
- It’s 1 cup of dark brown sugar (lightly packed).
- Prepare 2 tbsp of cane syrup.
- Prepare 1/2 cup of chopped pecans.
- You need 5 of eggs.
- You need 1 cup of milk.
- You need 1/2 cup of heavy cream.
- Prepare 1/8 tsp of cinnamon.
- Prepare 1/8 tsp of nutmeg.
- Prepare 1 tbsp of vanilla extract.
- It’s 1 tbsp of hazelnut liqueur.
- Prepare 1 of optional powdered sugar.
Le pain perdu me rappelle mon enfance, avec ce mélange d’ingrédients très basiques : du lait, du pain, des oeufs et du sucre, un vrai bonheur dans l’assiette. Avec une glace vanille, des fruits pochés ou une sauce choco, le pain perdu se transforme en un vrai dessert qui plait beaucoup. Découvrez la recette du véritable pain perdu. Pratique pour finir les restes de pain sec, voilà un goûter bien réconfortant les jours de grisaille… 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.
Poche Plantation Pain Perdu step by step
- 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..
So next time you’re entertaining and don’t get through a whole baguette, pop those slices in the freezer until you can make pain perdu, it’s a fantastic little breakfast. Pain Perdu makes modern music on less-modern tools, namely Nintendo Gameboys. Le pain perdu sucré classique est une recette facile, rapide et très économique pour cuisiner un dessert de dernière minute. Pain Perdu (pronounced pan pare-due) literally means “lost bread”, referring to this dishes' magical ability to rescue stale bread that would otherwise be lost. It’s the original French Toast, and with a crisp buttery exterior and a soft custardy interior Pain Perdu makes for a sinful Sunday morning brunch.