Creole Pain Perdu with Praline Sauce

Creole Pain Perdu with Praline Sauce ingredients

• 8 slices French Bread (stale, 1-inch thick slices)
• 4 Large Eggs
• 1.5 cups Whole Milk
• 2 tbsp Granulated Sugar
• 1 tsp Vanilla Extract
• 0.5 tsp Ground Cinnamon
• 2 tbsp Unsalted Butter
• 0.5 cup Unsalted Butter
• 1 cup Light Brown Sugar
• 0.5 cup Heavy Cream
• 0.75 cup Chopped Pecans
• 1 tsp Vanilla Extract
• Pinch of Salt

How to make Creole Pain Perdu with Praline Sauce

1. **Prepare the Praline Sauce:** In a medium saucepan, combine 1/2 cup unsalted butter, 1 cup light brown sugar, and 1/2 cup heavy cream. Bring the mixture to a simmer over medium heat, stirring constantly, until the sugar has dissolved, which should take about 3-5 minutes.
2. Reduce the heat to low, then stir in 3/4 cup chopped pecans, 1 teaspoon vanilla extract, and a pinch of salt. Continue to simmer gently for another 5-7 minutes, stirring occasionally, until the sauce slightly thickens to a syrupy consistency. Remove from heat and set aside to keep warm.
3. **Prepare the Pain Perdu Batter:** In a shallow dish or pie plate, whisk together 4 large eggs, 1 1/2 cups whole milk, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon until well combined and frothy.
4. Dip each slice of 1-inch thick French bread into the egg mixture, allowing it to soak for about 20-30 seconds per side. The bread should be thoroughly moistened but not soggy; stale bread works best for absorbing the liquid without falling apart.
5. Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat until melted and shimmering. Place 2-3 soaked bread slices onto the hot skillet, ensuring they are not overcrowded to allow for even browning.
6. Cook the Pain Perdu for 3-4 minutes per side, or until golden brown and cooked through in the center. The surface should have a slightly crispy texture.
7. Transfer the cooked Pain Perdu to a warm plate and repeat with the remaining butter and bread slices, adding more butter to the skillet as needed to prevent sticking.
8. To serve, arrange 2 slices of Pain Perdu per plate and generously spoon the warm Praline Sauce over the top. Garnish with a few extra pecan pieces if desired for added texture and presentation.

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