Pain Perdu

Wednesday, 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
4 eggs
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:

Soooo good!

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Favorite Restaurants:
1. Commander's Palace, New Orleans LA
2. Arnaud's, New Orleans LA
3. Antoine's, New Orleans LA
4. Doe's Eat Place, Greenville MS
5. Root, New Orleans LA
6. Chez Fonfon, Birmingham AL
7. Taylor Grocery, Taylor MS
8. Ninfa's on Navigation, Houston TX
9. Lusco's, Greenwood MS
10. The Dinner Bell, McComb MS

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