Recipe - Bananas Foster Pain Perdu

One fourth pound Butter; plus 2 tablespoons
1 cup Pecan pieces
2 cup Maple syrup
One fourth cup Rum
3 Eggs
Three fourths cup Milk
1 tablespoon Grated orange zest
One fourth cup Fresh orange juice
2 tablespoon Sugar
One fourth teaspoon Cinnamon
One fourth teaspoon Vanilla extract
8 sl French bread; about 1 inch
thick
2 Bananas; peeled and cut or sliced up
One fourth inch thick
Powdered sugar for dusting

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

2. Add the pecans and saute for 45 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
eggmilk mixture, coating evenly. Fry in the butter until golden brown, 23
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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Single recipes $3 / Yearly $14.95

MC formatted using MC Buster 2.0d & SNT on 4/19/98

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 19, 1998