French Custard Toast Pain Perdu Recipes

CHOCOLATE FRENCH TOAST (PAIN PERDU)

Steps:

• In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined.
• Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
• Preheat the oven to 375 degrees F.
• Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
• Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.

PAIN PERDU - LOST BREAD, A.K.A. FRENCH TOAST

Steps:

• Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time. Serve hot with your favorite toppings or Three Berry Compote.
• Combine sugar, lemon and water in a small sauce pot. Over moderate heat, dissolve sugar into water. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer 7 or 8 minutes. Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. Thicken syrup 5 minutes and pour over fruit. Serve with French toast, pancakes or waffles.

FRENCH TOAST | PAIN PERDU

Steps:

• In a medium bowl, beat the eggs, sugar, and vanilla and then stir in the milk.
• Soak the slices of bread in the mix 1 at a time, waiting until it's evenly soaked, about 2 minutes per side.
• In a large-ish skillet over medium heat, melt 1 chunk of butter.
• Add 2 slices of bread to the skillet at a time, first allowing any excess milk mixture to drip off. Cook until golden brown and crisp at the edges, 2 to 3 minutes per side. You may need to lower the heat a little to keep the bread from overbrowning.
• Move to a plate. Repeat with the remaining butter and bread.
• Drizzle with honey or maple syrup, if desired. Devour immediately.

FRENCH CUSTARD TOAST ( PAIN PERDU)

Steps:

• Arrange bread slices in single layer in 2 9x13 baking dishes.
• Whisk eggs,milk, sugar, lemon peel,vanilla, salt and nutmeg in large bowl until blended.
• Pour over bread; let soak 5 minutes.
• Turn slices over; cover with plastic wrap and refrigerate several hours or overnight.
• Melt 2 tablespoons of butter with 2 tablespoons of oil on griddle or in each of 2 large, heavy skillets( preferably nonstick) over medium-high heat.
• Add bread and fry until golden brown, about 5 minutes per side; do not undercook or the insides will not be completely set.
• Transfer to a heated platter,sprinkle with powdered sugar and serve immediately with the syrup of your choice.

PAIN PERDU: NEW ORLEANS STYLE FRENCH TOAST

Steps:

• Heat oven to 400 F. Generously butter a large baking sheet.
• If desired, remove the crusts from bread slices and discard them or reserve them for another use. Set the bread aside.
• In a small bowl, beat the eggs with salt, sugar, milk, and vanilla. Pour into a flat-bottomed dish large enough to accommodate a few slices of the bread.
• Place the bread slices into the dish to soak up some of the egg mixture, a few at a time. Turn with a spatula and let them soak on the other side, but not too long, or they will be too saturated and difficult to turn. Gently remove the soaked bread slices to the buttered baking sheet and continue with the remaining bread slices. Spoon any remaining egg mixture over the slices.
• Place the baking sheet in the preheated oven. Bake the pain perdu for 15 to 20 minutes, turning after the first 10 minutes to brown on both sides.
• Serve immediately with melted butter and your favorite honey or syrup.

LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)

Steps:

• Beat together the eggs,sugar,and vanilla extract.
• Dip each slice of bread into the batter to coat both sides.
• Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
• Brown well on both sides,but don't let burn.
• Dust with powdered sugar and serve with warm maple syrup on the side.
• Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
• The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.