New Orleans Pain Perdu Recipes

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.

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.

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.

Steps:

• Stir 2/3 cup sugar, 1/2 cup water and star anise in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Add orange liqueur. Simmer until syrupy, about 3 minutes. Add apricots and cook until apricots soften, stirring occasionally, about 3 minutes. Remove from heat. Cover and keep warm. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before using.)
• Whisk milk and eggs in 13 x 9 x 2-inch baking dish. Add bread in single layer. Let stand until liquid is absorbed, about 5 minutes per side.
• Cook 2 tablespoons butter in heavy large skillet over medium-high heat until butter begins to foam. Add 3 bread slices to skillet and cook until golden, about 3 minutes per side. Transfer to warm platter. Repeat with remaining 2 tablespoons butter and 3 bread slices.
• Divide pain perdu among 6 plates. Spoon warm apricots and syrup over, discarding star anise. Dust with powdered sugar and serve.

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.