Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Stick plus 2 tablespoons
Butter
1 c Pecan pieces
1 c Maple syrup
1/4 c Rum
3 Eggs
3/4 c Milk
2 tb Sugar
1/4 ts Cinnamon
1/2 ts Vanilla extract
8 sl Brioche
2 Bananas
Powdered sugar for dusting

In a saut? pan, melt 2 tablespoons of the butter. Add the pecans and
saut? 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 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 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 1/4-inch 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.

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