Poche Plantation Pain Perdu

• 10 - 1 inch slices of stale french bread (doesn't have to be stale but that is what recipe reads)
• 1/2 cup melted butter
• 1 cup dark brown sugar (lightly packed)
• 2 tbsp cane syrup
• 1/2 cup chopped pecans
• 5 eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tbsp vanilla extract
• 1 tbsp hazelnut liqueur
• 1 optional powdered sugar

1. In a cast iron skillet over medium heat, combine the butter, brown sugar, and cane syrup.
2. Cook the mixture; constantly stirring until it is bubbling and the sugar has dissolved.
3. Pour the mixture into a lightly greased 13"x9"x2" baking dish.
4. Spread mixture out evenly.
5. Sprinkle chopped pecans evenly over the mixture.
6. Arrange the french bread slices on top of the pecans and caramel mixture.
7. In a large mixing bowl, bring together the eggs, milk, cream, cinnamon, nutmeg, vanilla, and hazelnut liqueur.
8. Whisk vigorously.
9. Pour mixture evenly over the french bread slices, pressing down slightly to help force the custard into the bread.
10. Now comes the hard part.
11. Cover the baking dish with cling film and let it rest in the refrigerator over night.
12. (Note to cookpad admins, my wife and I are photographers and I do a lot of work with Photoshop.
13. This is our photo.
14. Please do not remove.
15. ty)
16. In the morning, take out of the fridge and let rest on a counter for 1 hour.
17. 10 minutes before the pain perdu is done resting, preheat your over to 350 F.
18. Bake uncovered for 35 to 45 minutes or until the french bread is puffed and the edges are golden brown.
19. When serving, you will use a spatula to flip the pain perdu so the caramelly pecan glaze is on top.
20. Optional: lightly dust with powdered sugar.
21. Chow down with a smile on your face.

bread, butter, brown sugar, cane syrup, pecans, eggs, milk, heavy cream, cinnamon, nutmeg, vanilla, hazelnut liqueur, powdered sugar

Taken from cookpad.com/us/recipes/358735-poche-plantation-pain-perdu (may not work)