Poche Plantation Pain Perdu

Hey everyone, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Poche Plantation Pain Perdu. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Poche Plantation Pain Perdu is one of the most well liked of recent trending meals in the world. It's enjoyed by millions every day. It's simple, it is fast, it tastes yummy. Poche Plantation Pain Perdu is something which I have loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Poche Plantation Pain Perdu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Poche Plantation Pain Perdu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Poche Plantation Pain Perdu is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Poche Plantation Pain Perdu using 14 ingredients and 9 steps. Here is how you can achieve that.

In 2007 my parents decided they were going to explore the U.S. 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 the recipe. Luckily he gave them a copy. The literal translation from French for "pain perdu" is "lost bread". Basically this is french toast taken to a whole new level. IHOP, quit haten on me! lol

Ingredients and spices that need to be Take to make Poche Plantation Pain Perdu:

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

Steps to make 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.

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So that is going to wrap this up for this special food Recipe of Ultimate Poche Plantation Pain Perdu. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!