Easiest Way to Make Poche Plantation Pain Perdu in 24 Minutes for Mom

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, poche plantation pain perdu. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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. 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.

Poche Plantation Pain Perdu is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Poche Plantation Pain Perdu is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook poche plantation pain perdu using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Poche Plantation Pain Perdu:

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

Le pain perdu c'est aujourd'hui celui qu'on jette lorsqu'il est sec. Mais à l'époque de nos grand-mères, vu le contexte historique, on ne jetait rien. on Et le pain sec devenait pain perdu ou pudding. Dans une assiette creuse, versez le lait, ajoutez-y la gousse d'ail écrasée et débarrassé de son germe, sel et poivre. Dans une autre assiette, cassez et battez l'oeuf en omelette.

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. Le pain doré matinal est un de ces classiques du petit déjeuner ou du brunch qu'on oublie de faire à la maison. Il semble une bonne idée devant un menu de. Pain Perdu–literally "lost bread"–was a simple breakfast of day-old French bread dredged in beaten eggs and pan-fried in butter. I've been making Pain Perdue for years from a New Orleans recipe.

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