Pain perdu (french toast) with bananas foster

Yield: 1 servings

Measure Ingredient
1 \N Stick butter
3 \N Eggs
¾ cup Milk
1 tablespoon Grated orange zest
¼ cup Fresh orange juice
2 tablespoons Sugar
¼ teaspoon Cinnamon
¼ teaspoon Vanilla extract
8 slices French Bread; about 1 inch thick
\N \N Powdered sugar for dusting
\N \N Bananas Foster; (below)
2 tablespoons Butter
2 \N Bananas; peeled and sliced,
\N \N ; 1/4 inch thick
1 cup Pecan pieces
2 cups Maple syrup
¼ cup Rum



1. In a mixing bowl, whisk the eggs, milk, orange zest, orange juice, sugar, cinnamon, and vanilla, to dissolve the sugar.

2. In a nonstick saute pan, heat 2 tablespoons of butter. Dip 2 slices of the bread into the egg-milk mixture, coating evenly. Fry in the butter until golden brown, 2-3 minutes on each side.

3. Repeat until all the butter and bread is used.

4. Lay the pain perdu on a platter. Add the bananas to the pecan mixture and warm slightly. Spoon the warm sauce over the pain perdu. Dust the entire plate with powdered sugar.

Yields: 6 servings.

Bananas Foster:

1. In a saute pan, melt 2 tablespoons of the butter.

2. Add the pecans and saute for 4-5 minutes, stirring constantly.

3. Stir in the maple syrup and bring the liquid up to a simmer.

4. Remove the pan from the stove and add the rum. Carefully place the pan back on the stove and flame the sauce. Remove the sauce from the heat and set aside.

Converted by MC_Buster.

NOTES : From Emeril Lagasse

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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