Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, poche plantation pain perdu. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pain perdu facile à ma façon. 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.
Poche Plantation Pain Perdu is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Poche Plantation Pain Perdu is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook poche plantation pain perdu using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Poche Plantation Pain Perdu:
- Take Ingredients
- Make ready 10 - 1 inch slices of stale french bread (doesn't have to be stale but that is what recipe reads)
- Make ready 1/2 cup melted butter
- Take 1 cup dark brown sugar (lightly packed)
- Take 2 tbsp cane syrup
- Get 1/2 cup chopped pecans
- Take 5 eggs
- Take 1 cup milk
- Prepare 1/2 cup heavy cream
- Take 1/8 tsp cinnamon
- Get 1/8 tsp nutmeg
- Get 1 tbsp vanilla extract
- Prepare 1 tbsp hazelnut liqueur
- Take 1 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. 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. 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. loc_en_US, sid_recipe.pain-perdu, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]. The age-old technique of reviving stale bread slices by dipping them into a milk-egg mixture and frying to a crisp golden brown is known in France as pain perdu (lost bread).
Instructions to make Poche Plantation Pain Perdu:
- 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.
Une recette de pain perdu rapide pour toutes celles qui manque de temps. Les ingrédients ne changent pas, ce sont les mêmes que ceux de la recette de pain perdu classique, mais les étapes sont réduites pour un ga. Pain perdu is not the only other name for French toast. The British refer to it as "eggy bread," and the Spanish know it as "torrijas." In Hong Kong, French toast is called "western toast," and it often is stuffed with fruit or another type of sweet filling before frying. In Germany, it is called "arme ritter" meaning.
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