| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Good, Morning, America |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter; plus 2 tablespoons |
| 1 |
c |
Pecan pieces |
| 2 |
c |
Maple syrup |
| 1/4 |
c |
Rum |
| 3 |
|
Eggs |
| 3/4 |
c |
Milk |
| 1 |
tb |
Grated orange zest |
| 1/4 |
c |
Fresh orange juice |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Vanilla extract |
| 8 |
sl |
French bread; about 1 inch thick |
| 2 |
|
Bananas; peeled and sliced 1/4 inch thick |
|
|
Powdered sugar for dusting |
INSTRUCTIONS
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.
5. In a mixing bowl, whisk the eggs, milk, orange zest, orange juice,
sugar, cinnamon, and vanilla, to dissolve the sugar. In a nonstick saut.
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. Repeat until all the butter and bread is used.
6. 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.
Note: Airdate: 4/17/98: on Good Morning America Friday; Emeril.s French
Toast
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MC formatted using MC Buster 2.0d & SNT on 4/19/98
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 19, 1998
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