Serves 6. Recipe is from Janice DeLerno.
2 eggs, beaten
2 cups half-and-half (mixture of half milk and half cream)
1 oz. Praline Pecan Liqueur
1 loaf French bread, sliced
¼ stick butter
½ stick butter
½ cup brown sugar
2 ozs. Praline Pecan liqueur
2 bananas, sliced
Fresh blueberries and/or strawberries
1. Prepare pain perdu by mixing together two eggs, half-and-half and 1 ounce Praline Pecan Liqueur. Soak bread in the mixture. Melt 1/4 stick butter in skillet and then lightly fry the bread on both sides until brown (about 10 minutes).
2. For Sauce: In a separate sauce pan, sauté ½ stick butter, brown sugar, 2 ounces of Praline Pecan Liqueur and pecans until mixture forms a syrup. Add banana slices until they soften.
3. Pour the syrup with bananas over pain perdu ( French toast) and garnish with fresh blueberries, strawberries or other in-season fruit. Sprinkle powdered sugar on top.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved