How to Cook Tasty Poche Plantation Pain Perdu
Poche Plantation Pain Perdu. 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. Video Recipe for French Toast made in France !
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. Recette Pain perdu : découvrez les ingrédients, ustensiles et étapes de préparation. Le pain perdu c'est aujourd'hui celui qu'on jette lorsqu'il est sec. You can cook Poche Plantation Pain Perdu using 14 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Poche Plantation Pain Perdu
- You need of Ingredients.
- Prepare 10 of – 1 inch slices of stale french bread (doesn't have to be stale but that is what recipe reads).
- Prepare 1/2 cup of melted butter.
- Prepare 1 cup of dark brown sugar (lightly packed).
- You need 2 tbsp of cane syrup.
- It’s 1/2 cup of chopped pecans.
- Prepare 5 of eggs.
- It’s 1 cup of milk.
- You need 1/2 cup of heavy cream.
- You need 1/8 tsp of cinnamon.
- You need 1/8 tsp of nutmeg.
- You need 1 tbsp of vanilla extract.
- You need 1 tbsp of hazelnut liqueur.
- It’s 1 of optional powdered sugar.
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. Une préparation idéale quand on n'a plus rien dans le frigo, quand il nous reste du pain et que l'on a pas. 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!
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..
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. Pain Perdu I. this link is to an external site that may or may not meet accessibility guidelines. 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. Trempez chaque tranche de pain dans le lait puis.