Pain Perdue Lost Bread Or French Toast Recipes

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.

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.

FRENCH TOAST

Steps:

• In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
• Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
• Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
• Enjoy hot, with more butter spread over the slices and with your favorite toppings.

PAIN PERDU (LOST BREAD FROM LOUISIANA)

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.