Pain PerduWednesday, February 13, 2008
I picked up this baguette at my little local specialty grocery yesterday and decided that this morning I would make us pain perdu for breakfast (pain perdu is just French for...well...French toast, but it's always called 'pain perdu / lost bread' in New Orleans, and that's the only place I ever order it...yum...a pic of the blueberry pain perdu at Commander's is here).
It was so delicious!
Ingredients - serves 4:
baguette (1-2 days old, a little stale is good because it will soak up more of the eggy mixture)
2 tbsp sugar
2/3 cup milk
1/2 tsp ground cinnamon
1/2 tbsp vanilla extract
butter for pan
toppings: I used roasted pecans and maple syrup, but you could use creme fraiche, fruit, powdered sugar, honey...
I cut the baguette on a steep angle so that there would be more bread surface area:
whisked together the milk, eggs, vanilla, cinnamon, sugar:
Placed the pieces in the bowl to soak up the mixture (a wide-bottomed bowl is best for this) for about a minute:
...then a minute on the other side:
The pan was heated to medium-high with butter to fry the bread in:
After just a couple of minutes (tops) they were golden brown and ready to turn:
...cooked them on the other side, plated, and topped with warm maple syrup and roasted pecans: