Bananas Foster Pain Perdu

Advocate staff photo by BILL FEIG  -- Praline Pecan Liqueur is one of the main ingredients in the Bananas Foster Pain Perdu sauce served at The Stockade Bed and Breakfast in Baton Rouge. The liqueur is a New Orleans product of Gemini Spirits & Wine Co., which is a wholly owned subsidiary of the Sazerac family of businesses,
Advocate staff photo by BILL FEIG -- Praline Pecan Liqueur is one of the main ingredients in the Bananas Foster Pain Perdu sauce served at The Stockade Bed and Breakfast in Baton Rouge. The liqueur is a New Orleans product of Gemini Spirits & Wine Co., which is a wholly owned subsidiary of the Sazerac family of businesses,

Bananas Foster
Pain Perdu

Serves 6. Recipe is from Janice DeLerno.

Pain Perdu:

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

Sauce:

½ stick butter

½ cup brown sugar

2 ozs. Praline Pecan liqueur

½ pecans

2 bananas, sliced

Fresh blueberries and/or strawberries

Powdered sugar

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.