Ingredients Jump to Instructions ↓

  1. 1/4 pounds Butter; plus

  2. 2 tablespoons

  3. 1 cup Pecan pieces

  4. 2 cups Maple syrup

  5. cup Rum

  6. 3 Eggs

  7. cup Milk

  8. 1 tablespoon Grated orange zest

  9. cup Fresh orange juice

  10. 2 tablespoons Sugar

  11. teaspoon Cinnamon

  12. teaspoon Vanilla extract

  13. 8 slices French bread; about 1 inch thick

  14. 2 Bananas; peeled and sliced

  15. 1/4 inch thick

  16. Powdered sugar for dusting

Instructions Jump to Ingredients ↑

  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.

  7. Note: Airdate: 4/17/98: on Good Morning America Friday; Emeril’s French Toast To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 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 on Apr 19, 1998


Send feedback