Pain Perdu with Bacon Spread & Chicory Coffee Syrup


1½ cups Louisiana cane syrup
1 cup chicory coffee (strong)
3 eggs
¼ cup milk
8 slices of French bread (thick cut)
4 ounces unsalted butter
½ cup spiced pecans
1 cup Skillet Balsamic & Brown Sugar Bacon Spread
bourbon to taste


To make the syrup, bring the Louisiana cane syrup and chicory coffee to a simmer and reduce by half in a small pot for 10-12 minutes. Let cool, it will thicken on its own account. To finish the dish, whisk the eggs with the milk and bourbon. Generously spread some bacon spread onto one piece of bread. Place another piece of bread on top entrapping the spread. Repeat for the remaining bread slices. Place the stuffed pain perdu into the egg mixture allowing it to soak in the pleasure of a freshly laid egg mixture. Put a cast iron or nonstick skillet over medium heat and place a pat of butter into the
skillet. Cook the pain perdu until it is golden brown on both sides and warmed all the way through. If you tend to cut the bread very thick, you might want to continue the heating in the oven. Place the pain perdu onto a plate and shower it with syrup and spiced pecans.