New Orleans Cuisine

My Creole & Cajun Recipe Page

This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.

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"Leaving New Orleans also frightened me considerably. Outside of the city limits the heart of darkness, the true wasteland begins."
-Ignatius J. Reilly from A Confederacy of Dunces

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Tuesday, June 14, 2005

Pain Perdu with Pecan Cane Syrup and Bananas Brulee

Pain Perdu or Lost Bread is a brunch and breakfast favorite in New Orleans. If you have leftover French Bread from the night before, this is an easy, economical, and wonderful breakfast, I'm eating it right now as a matter of fact :). It will turn out best if you use lost bread, or stale bread, if your bread is too fresh it will get soggy and lose some of it's texture. Still good, mind you, but not as good. I have an interesting classic Creole recipe for this from the 1901 Picayune's Creole Cook Book, the batter used is as follows:

5 Eggs
2 Tbsp of Orange Flower Water
1/2 Cup Sugar
The Finely Grated Zest of a Lemon
3 Tbsp Brandy

I will have to try this one sometime, sounds interesting, and of course they fry the bread in Lard. Ahh, the Good Old Days! Of course, Lard has only half of the Cholesterol of butter, which I use, so I shouldn't talk. If you don't have Steen's Cane Syrup, you could use Molasses, or good old Maple Syrup. If you can find it though, (found it!), it's a great product. Here is my version of Pain Perdu:

New Orleans Cuisine Recipe - Pain Perdu with Pecan Cane Syrup and Bananas Brulee

3 Eggs
1/2 Cup Milk
1/8 Cup Banana Liquer
1/2 tsp Ground Cinnamon
A dash of Nutmeg
1 Tbsp Vanilla Extract
1 Tbsp Vegetable Oil
1 Tbsp Unsalted Butter
Leftover French Bread, Cut into 3/4" thick Slices
(This recipe will make enough batter for 3-4 servings.)

Pecan Cane Syrup (Recipe below)
Bananas Brulee (Recipe below)
Mint Sprig
Powdered Sugar (Optional)

Whisk together the Eggs, Milk, Banana Liquer, Cinnamon, and Nutmeg. Heat the Oil and Butter (this will keep the butter from burning) over medium heat. When hot, dredge the bread slices in the batter, making sure they soak up quite a bit, then place the bread in the oil/butter mixture and fry until they're a nice golden brown on both sides and cooked through. You can keep them warm in a low oven until ready to serve.

Serve drizzled with the Cane Syrup (recipe below), dividing the Pecans between plates. Garnish with the Bananas Brulee (recipe below) and the Mint. Give a dusting of Powdered Sugar if desired.

Serve with Cafe Noir, Cafe au Lait, or if you're in the mood a Ramos Gin Fizz!

Pecan Cane Syrup

1 Tbsp Unsalted Butter
1/2 tsp Toasted Sesame Oil
1/4 Cup Pecan Halves
1/2 Cup Steen's 100% Pure Cane Syrup
1 Tbsp Bourbon (optional)

Heat the butter and Sesame Oil over medium heat in a small saucepan. Add the Pecans, and saute until Fragrant. Add the Steen's and Bourbon, mix well and keep warm for serving.

Bananas Brulee

1 Banana (per guest)
Granulated Sugar
Kitchen Torch

Cut the Bananas in half lengthwise. Cover the flat sides with a heavy coating of sugar, as in Creme Brulee. Flame with the torch until the sugar is Caramelized and has a hard shell.


Blogger Laurie said...

That sounds sinful!

12:19 AM  

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