Poche Plantation Pain Perdu
Poche Plantation Pain Perdu

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, poche plantation pain perdu. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Poche Plantation Pain Perdu is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Poche Plantation Pain Perdu is something which I’ve loved my whole life.

Pain Perdu (pronounced pan pare-due) literally means "lost bread", referring to this dishes' magical ability to rescue stale bread that would otherwise be lost. 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. 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.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
  1. Take Ingredients
  2. Take 10 - 1 inch slices of stale french bread (doesn't have to be stale but that is what recipe reads)
  3. Prepare 1/2 cup melted butter
  4. Take 1 cup dark brown sugar (lightly packed)
  5. Prepare 2 tbsp cane syrup
  6. Prepare 1/2 cup chopped pecans
  7. Get 5 eggs
  8. Take 1 cup milk
  9. Get 1/2 cup heavy cream
  10. Make ready 1/8 tsp cinnamon
  11. Take 1/8 tsp nutmeg
  12. Take 1 tbsp vanilla extract
  13. Make ready 1 tbsp hazelnut liqueur
  14. Take 1 optional powdered sugar

Une très bonne recette de pain perdu de mon enfance facile et rapide. Vous aimez ? 📌Ingrédients : Pain dur ou de la. Recette Pain perdu : découvrez les ingrédients, ustensiles et étapes de préparation. Dans une assiette creuse, versez le lait, ajoutez-y la gousse d'ail écrasée et débarrassé de son germe, sel et poivre.

Steps 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.

Dans une autre assiette, cassez et battez l'oeuf en omelette. Trempez chaque tranche de pain dans le lait puis. Le pain perdu c'est aujourd'hui celui qu'on jette lorsqu'il est sec. 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.

So that’s going to wrap it up for this exceptional food poche plantation pain perdu recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!