Pain Perdu I Recipes

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PAIN PERDU RECIPE



Pain Perdu Recipe image

Learn how to make my Pain Perdu Recipe the "Original" French Toast. An easy recipe for a delicious breakfast treat that will put any stale bread to good use!

Provided by Beth Le Manach

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1 day old baguette cut into 8 slices (2in thick)
3 eggs
1/2 cup (120 ml) milk
1 teaspoon (5 ml) sugar
¼ teaspoon (1.25 ml) salt
2 teaspoon (10 ml) vanilla
1 tablespoon (15 ml) orange zest
2 tablespoon (30 ml) syrup
2 tablespoon (30 ml) butter
1 tablespoon (15 ml) orange zest
A sprinkle of orange zest for garnish

Steps:

  • Slice baguette into 2" thick slices set aside.
  • In a shallow bowl add the eggs, milk, sugar, salt, whisk that together and then add the vanilla and orange zest, whisk to combine.
  • Then place bread in the bowl to soak for at least a total of 6 mins (3 mins on each side)
  • While bread in soaking you can heat the syrup. In a sauce pan heat 2 tablespoon (30 ml) of syrup, 2 tablespoon (30 ml) butter and 1 tablespoon (15 ml) orange zest until warm. Keep on a very low flame just to keep warm.
  • Then heat 1 tablespoon (15 ml) of butter in a large non-stick skillet. Place soaked bread in pan, be careful not to crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook for another 1-2 mins until golden brown. Then turn them on their sides to brown a bit, making sure the raw egg is being cooked on all sides.
  • Then remove from a pan and place on a serving platter. Drizzle the orange syrup over the bread and top with some freshly grated orange zest to garnish. Enjoy!
  • Entertaining with Beth is a weekly food series hosted by Beth Le Manach sharing easy recipes for elegant entertaining, that are also simple enough for a weeknight meal! Beth's motto is "Minimum effort for maximum impact!" Food tastes better when shared. So go ahead and have friends over!

Nutrition Facts : Calories 275 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 541 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

PAIN PERDU



Pain Perdu image

Provided by Marc Murphy

Categories     main-dish

Time 12h30m

Yield 4 servings

Number Of Ingredients 10

Four 3-inch-thick slices country bread
4 cups heavy cream
1 cup vanilla sugar, plus more for sprinkling
1/2 cup brandy
2 teaspoons kosher salt
9 eggs
4 tablespoons unsalted butter
All-purpose flour, for sprinkling
Powdered sugar, for serving
Maple syrup, for serving

Steps:

  • Place the bread in a large bowl and set aside.
  • Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes.
  • Serve with powdered sugar and maple syrup.

PAIN PERDU I



Pain Perdu I image

Yes, this is French toast, but a superior one. Unlike normal French toast this batter cooks into a custardy, crispy coating that leaves the bread creamy and oh so good. The use of good egg bread is a must here. Homemade is best, however store bought (such as Hawaiian bread) will work in a pinch.

Provided by Kevin Ryan

Categories     Breakfast and Brunch     French Toast Recipes

Yield 4

Number Of Ingredients 10

4 (1/2 inch) slices egg bread
1 egg
5 tablespoons unsalted butter
3 tablespoons white sugar
1 pinch salt
½ teaspoon ground cinnamon
1 pinch ground nutmeg
⅓ cup all-purpose flour
¾ cup milk
¾ teaspoon vanilla extract

Steps:

  • Cut the bread and place on a wire rack to dry out a little as you prepare the batter.
  • Whisk the egg to blend. Melt 3 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside.
  • Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately--a fresh squeeze of lemon juice and a good dusting of powdered sugar is traditional.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 39.1 g, Cholesterol 108.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 8.1 g, SaturatedFat 10.8 g, Sodium 274.1 mg, Sugar 12.5 g

PAIN PERDU



Pain Perdu image

This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 three-inch rounds

Number Of Ingredients 9

1 pound day-old brioche loaf
Unsalted butter, for pan
2 cups milk
2 cups heavy cream
1 cup sugar
1 vanilla bean, split lengthwise and scraped
1/4 cup hazelnut liqueur, such as Frangelico
4 large whole eggs
4 large egg yolks

Steps:

  • Preheat oven to 350 degrees. Trim side and bottom crusts from brioche, leaving top crust intact. Slice brioche 1/4 to 1/3 inch thick. Butter a 9-by-13-inch baking pan; lay bread pieces in pan so that they overlap slightly, with top crusts visible.
  • Make custard: In a medium saucepan over medium heat, whisk milk, cream, sugar, vanilla scrapings, and liqueur. Cook until hot but not simmering.
  • In a large bowl, whisk together eggs and yolks. Whisking constantly, pour 1 cup of the hot milk mixture into eggs; slowly add remaining milk mixture.
  • Pour custard over bread, making sure to soak completely. Bake until firm to the touch, about 1 hour; if needed, press bread with a spatula to keep it moist.
  • Remove from oven. Let cool slightly before cutting into rounds with a 3-inch biscuit cutter. Serve warm.

PAIN PERDU



Pain Perdu image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

1/2 pint fresh strawberries, hulled and sliced
2 tablespoons sugar, divided
3 tablespoons orange liqueur (recommended: Grand Marnier), divided
6 extra-large eggs
1 1/2 cups milk or half-and-half
2 tablespoons honey
1 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest
2 teaspoons kosher salt
1 large brioche loaf or challah
Unsalted butter
Vegetable oil
1/2 cup (1 1/2 ounces) sliced blanched almonds, toasted
Confectioners' sugar, to serve

Steps:

  • Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside.
  • Preheat the oven to 250 degrees F.
  • In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
  • Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you're cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. Sprinkle with confectioners' sugar and serve hot with the strawberries.

PAIN PERDU



Pain Perdu image

from All Recipes Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."

Provided by Lavender Lynn

Categories     Breakfast

Time 20m

Yield 12 slices

Number Of Ingredients 6

5 eggs
1/2 cup white sugar
1/2 cup milk
2 tablespoons orange liqueur
1 teaspoon orange zest
12 slices white bread

Steps:

  • In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy.
  • Pour mixture into a shallow pan.
  • Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
  • Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray.
  • Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.

Nutrition Facts : Calories 135.2, Fat 3.2, SaturatedFat 1.1, Cholesterol 78.9, Sodium 162.4, Carbohydrate 21.6, Fiber 0.6, Sugar 9.5, Protein 4.9

PAIN PERDU (LOST BREAD FROM LOUISIANA)



Pain Perdu (Lost Bread from Louisiana) image

Set the bread to soaking before you go to bed and bake the dish of French toast first thing in the morning. From "Screen Doors and Sweet Tea."

Provided by mailbelle

Categories     Breakfast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

2/3 cup firmly packed brown sugar
1/2 cup cane syrup or 1/2 cup maple syrup
1 tablespoon unsalted butter
10 slices French bread (1-inch thick)
4 large eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a medium saucepan, combine the brown sugar, syrup, and butter. Bring to a boil over medium heat, stirring constantly for 1 minute.
  • Pour the syrup evenly over the bottom of the prepared dish. Arrange the bread slices in the dish on top of the syrup mixture. Set aside.
  • In a large bowl, whisk together the eggs, milk, vanilla, and salt. Pour the mixture over the bread slices. Cover and refrigerate overnight.
  • When ready to bake, preheat the oven to 350°. Uncover the dish and bake for 30 minutes, or until the French toast is lightly browned and slightly puffed. Serve hot.

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