Pan Perdu

Name: Pan Perdu
Yield: 4 servings
Ingredients: 1 stick plus 2 tablespoons butter; 1 cup pecan pieces; 1 cup maple syrup; 1/4 cup rum; 3 eggs; 3/4 cup milk; 2 tablespoons sugar; 1/4 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 8 slices of Brioche; 2 bananas; Powdered sugar for dusting

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Pan Perdu

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1060

Total Fat

56

Saturated Fat

23

Carbohydrates

121

Dietary Fiber

6

Sugar

70

Protein

16

Cholesterol

241

Sodium

384

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1060

Total Fat

56

Saturated Fat

23

Carbohydrates

121

Dietary Fiber

6

Sugar

70

Protein

16

Cholesterol

241

Sodium

384

Ingredients

1 stick plus 2 tablespoons butter

1 cup pecan pieces

1 cup maple syrup

1/4 cup rum

3 eggs

3/4 cup milk

2 tablespoons sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

8 slices of Brioche

2 bananas

Powdered sugar for dusting

Directions

In a saute pan, melt 2 tablespoons of the butter. Add the pecans and saute for 4 to 5 minutes, stirring constantly. Stir in the maple syrup and bring the liquid up to a simmer. 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. In a mixing bowl, whisk the eggs, milk, sugar, cinnamon, and vanilla, to dissolve the sugar. 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 to 3 minutes on each side. Repeat until all the butter and bread is used. Lay the pain perdu on a platter. Slice the bananas into 1/4-inch slices. Pile the bananas in the center of the pain perdu. Spoon the warm sauce over the bananas and pain perdu. Dust the entire plate with powdered sugar.