Pain Perdu
Ingredients
- 6 tbsp unsalted butter, divided
- 1 cup pecan pieces
- 1 cup pure maple syrup
- 0.3 cup dark rum
- 3 large eggs
- 0.8 cup whole milk
- 2 tbsp sugar
- 0.3 tsp ground cinnamon
- 0.5 tsp pure vanilla extract
- 8 slice brioche, cut 1 inch thick
- 2 ripe bananas, sliced ¼ inch thick
- 1 tbsp powdered sugar, for dusting
Instructions
- 1
In a sauté pan, melt 2 tablespoons butter over medium heat. Add the pecans and cook, stirring constantly, for 4 to 5 minutes until fragrant. Stir in the maple syrup and bring to a simmer. Remove from heat, add the rum, then carefully return to the burner and ignite to flambé. Set aside.
- 2
In a shallow bowl, whisk together the eggs, milk, sugar, cinnamon, and vanilla until the sugar dissolves.
- 3
In a non-stick sauté pan, melt 2 tablespoons butter over medium heat. Dip 2 slices of brioche in the egg mixture, coating both sides. Cook until golden-brown, 2 to 3 minutes per side. Repeat with remaining butter and bread.
- 4
Arrange the pain perdu on a platter. Scatter the banana slices over the top. Spoon the warm pecan-rum sauce over everything. Dust generously with powdered sugar and serve immediately.