Pain Perdu With Blueberries And Orange Recipes

PAIN PERDU

Pain Perdu image

Provided by Ina Garten

Time 55m

Yield 6 servings

Number Of Ingredients 14

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

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