Recipe - Paillard Of Salmon With Crab And Corn Maque Choux

2 tablespoon Butter; plus
1 Stick Butter
1 cup Pecan pieces
1 cup Maple syrup
One fourth cup Rum
3 Eggs
Three fourths cup Milk
2 tablespoon Sugar
One fourth teaspoon Cinnamon
One half teaspoon Vanilla extract
8 sl Brioche
2 Bananas
Powdered sugar; for dusting

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
eggmilk mixture, coating evenly. Fry in the butter until goldenbrown, 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 1/4inch 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. This
recipe yields 4