Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, poche plantation pain perdu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Poche Plantation Pain Perdu is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Poche Plantation Pain Perdu is something which I’ve loved my whole life. They’re fine and they look fantastic.
Great recipe for Poche Plantation Pain Perdu. They made a stop in Louisiana on their way out west so we could visit for a few days. This recipe comes from Poche Plantation; where they stayed.
To begin with this particular 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 that.
The ingredients needed to make Poche Plantation Pain Perdu:
- Take Ingredients
- Get 10 - 1 inch slices of stale french bread (doesn't have to be stale but that is what recipe reads)
- Prepare 1/2 cup melted butter
- Prepare 1 cup dark brown sugar (lightly packed)
- Make ready 2 tbsp cane syrup
- Make ready 1/2 cup chopped pecans
- Make ready 5 eggs
- Make ready 1 cup milk
- Get 1/2 cup heavy cream
- Take 1/8 tsp cinnamon
- Make ready 1/8 tsp nutmeg
- Get 1 tbsp vanilla extract
- Prepare 1 tbsp hazelnut liqueur
- Get 1 optional powdered sugar
Breakfast there was complimentary and after tasting this, they begged the owner for th. They made a stop in Louisiana on their way out west so we could visit for a few days. This recipe comes from Poche Plantation; where they stayed. Breakfast there was complimentary and after tasting this, they begged the owner for th.
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.
Poche Plantation Bed and Breakfast Convent, LA 's Cajun and Plantation country near New Orleans, Baton Rouge, Louisiana between Gonzales and LaPlace! Originally from New Orleans, pain perdu is made using thick slices of French bread soaked in a sweet custard batter. It's lightly cooked in a pan first, then baked 'til golden brown. 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. Découvrez la fameuse recette du pain perdu.
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