PAIN PERDU
What we call French Toast the French call Pain Perdue. Sometimes served for dessert with fresh fruit. Posted for ZWT3
Provided by Julie Bs Hive
Categories Breakfast
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the eggs, milk, vanilla, sugar and cinnamon until blended. Arrange the bread in a large shallow baking dish, overlapping the slices if necessary.
- Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
- Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400°. Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
- Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
- Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
Nutrition Facts : Calories 182.3, Fat 9.6, SaturatedFat 4.8, Cholesterol 144.2, Sodium 198.8, Carbohydrate 16.4, Fiber 0.7, Sugar 2.9, Protein 7
PAIN PERDU
Steps:
- Place the bread in a large bowl and set aside.
- Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes.
- Serve with powdered sugar and maple syrup.
PAIN PERDU I
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
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
PAIN PERDU
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.
PAIN PERDU
from All Recipes Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."
Provided by Lavender Lynn
Categories Breakfast
Time 20m
Yield 12 slices
Number Of Ingredients 6
Steps:
- In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy.
- Pour mixture into a shallow pan.
- Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
- Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray.
- Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.
Nutrition Facts : Calories 135.2, Fat 3.2, SaturatedFat 1.1, Cholesterol 78.9, Sodium 162.4, Carbohydrate 21.6, Fiber 0.6, Sugar 9.5, Protein 4.9
PAIN PERDU AU FOUR
This is the best way to recycle old bread!
Provided by meisterstueck
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat oven to 180C/fan. Cut baguette into bite-sized pieces and mix in large bowl with warm milk and melted butter.
- In another bowl, mix eggs with sugar, rum and vanilla extract. Add to bread mixture.
- Peel and cut apples and add to bread mixture.
- Pour mixture into cake tin and bake for 40-45 mins.
- You can also put the dough into small soufflÃÂé tins, in which case reduce baking time to 30 mins.
- Serve while still warm!
- Tastes great with homemade vanilla sauce.
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