Pain Perdu New Orleans Style French Toast Recipes

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



Pain Perdu - Lost Bread, a.k.a. French Toast image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 45m

Yield 6 to 8 slices

Number Of Ingredients 16

2 eggs
1 cup sugar
1 tablespoon cornstarch dissolved in a splash of water
1 cup whole milk
1/2 teaspoon freshly grated nutmeg
8 slices stale white bread or 6 slices thick cut stale bread
Butter, for griddle pan
Warm maple syrup, powdered sugar, cinnamon sugar and/or fresh berries for topping.
Three Berry Compote, recipe follows
1/2 cup sugar
1 lemon, juiced
1/2 cup water
1 pint strawberries, sliced
1 cup raspberries
1 cup blackberries
1/4 cup maple syrup or honey

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.

PAIN PERDU: NEW ORLEANS STYLE FRENCH TOAST



Pain Perdu: New Orleans Style French Toast image

Pain perdu-or lost bread-is a Cajun-style French toast; this version is made with a little vanilla, sugar, and thick slices of day-old bread.

Provided by Diana Rattray

Categories     Breakfast     Snack     Brunch     Bread

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon unsalted butter, for greasing
8 slices day-old bread
4 large eggs, lightly beaten
1 dash salt
2 tablespoons sugar
1/2 cup milk
1/2 teaspoon vanilla extract
For Serving:
8 tablespoons (4 ounces) unsalted butter, melted
Honey, to taste
Syrup, to taste

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.

Nutrition Facts : Calories 744 kcal, Carbohydrate 57 g, Cholesterol 225 mg, Fiber 2 g, Protein 10 g, SaturatedFat 32 g, Sodium 412 mg, Sugar 24 g, Fat 54 g, ServingSize 4 servings, UnsaturatedFat 0 g

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

LEMONY PAIN PERDU (FRENCH TOAST)



Lemony Pain Perdu (French Toast) image

This is another recipe from the time we lived in New Orleans. Pain perdu means "lost bread" and was another to way to use up stale French bread. The light touch of lemon peel in this recipe is delicious. This makes a custard style French toast, creamy in the center, but firm on the outside. The cinnamon and nutmeg are optional, but my family likes the nutmeg and lemon flavor together. I usually use two iron skillets for this, so I divide the fat into the two skillets for frying.

Provided by Librarybaker

Categories     < 30 Mins

Time 20m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 12

8 slices French bread, 1 1/2-inch thick
1 1/2 cups milk
1/2 cup half-and-half
3 eggs, beaten
1/4 cup sugar
1 tablespoon grated lemon peel
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon nutmeg (optional)
1/2 teaspoon cinnamon (optional)
4 tablespoons butter
4 tablespoons oil

Steps:

  • Mix the milk, half and half, eggs, sugar, vanilla, lemon peel, and salt together.
  • If using the spices, mix them in at this point.
  • Place the bread slices on a baking pan with sides. Pour the above mixture over the bread.
  • Allow the bread to soak up the mixture for 5 minutes. Turn the slices over and let the bread soak for another 5 minutes.
  • Meanwhile melt the oil and butter together over medium to medium-high heat. I usually divide this into two skillets, so I use 2 tablespoons butter and 2 tablespoons oil per skillet.
  • Add the bread slices to the skillets and cook for about 5 minutes per side, or until golden brown.

Nutrition Facts : Calories 777.9, Fat 39.5, SaturatedFat 15.3, Cholesterol 213.2, Sodium 1261.9, Carbohydrate 85.2, Fiber 4, Sugar 13.3, Protein 20

LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)



Louisiana Style French Toast (or Pain Perdu) image

I learned how to make this rich, gooey, caramel-ly version of French Toast when I lived in Louisiana. It is very sweet - feel free to decrease the amount of sugar if you wish. There is no milk in this version. If you don't have a good nonstick pan, you may need to grease your pan with some oil or butter rather than the nonstick spray, as the sugar caramelizes and can be a little messy to clean.

Provided by HeatherFeather

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 large eggs, well beaten or use egg substitutes
2/3 cup sugar
1/2 teaspoon vanilla extract
sliced bread
butter-flavored cooking spray or oil
powdered sugar, for dusting

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.

Nutrition Facts : Calories 333.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.8, Carbohydrate 67.5, Sugar 67.2, Protein 6.3

PAIN PERDU II



Pain Perdu II image

Pain Perdu is a special New Orleans Style French Toast. The most tender version is made with wide loaves of French or Italian bread. It's great flavor comes from the orange brandy in the batter. -- by Stephanie Fenton

Provided by RavynLoony

Categories     Breakfast

Time 20m

Yield 12 slices, 4 serving(s)

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 408.1, Fat 9.8, SaturatedFat 3.2, Cholesterol 268.6, Sodium 613.2, Carbohydrate 65, Fiber 1.9, Sugar 28.7, Protein 14.6

NEW ORLEANS PAIN PERDU



New Orleans Pain Perdu image

Make and share this New Orleans Pain Perdu recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 large eggs
3/4 cup whole milk
1/2 cup heavy cream
2 tablespoons brandy or 2 tablespoons Bourbon
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
8 slices French bread, cut about 1-inch thick on the diagonal
unsalted butter
vegetable oil
powdered sugar
sliced strawberry (other berries or orange or tangerine slices)
real maple syrup (optional)

Steps:

  • Preheat the oven to 300°; butter the baking sheet.
  • In a shallow dish, whisk the eggs, milk, cream, whiskey, sugar, vanilla, and salt together.
  • Dunk the bread slices into the egg mixture and soak them for at least 10 minutes, turning if needed to coat evenly, until saturated but short of falling apart.
  • Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large skillet over medium heat.
  • Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
  • Put the first slices on the baking sheet and keep them warm in the oven.
  • Continue cooking the remaining slices, adding more butter and oil as needed.
  • When all the French toast is ready, dust with powdered sugar.
  • Serve immediately with berries and maple syrup, if desired.

Nutrition Facts : Calories 601.8, Fat 21.3, SaturatedFat 10.1, Cholesterol 256.8, Sodium 1170, Carbohydrate 76.3, Fiber 3.8, Sugar 9.7, Protein 19.6

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