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:
- Stir together the milk and vanilla in a shallow dish. Soak the bread slices in the milk mixture for about 5 minutes, turning once so that they absorb the milk evenly.
- Beat the egg with the sugar and pour onto a plate.
- Heat the butter in a skillet until sizzling. Take the bread from the milk, holding it above the bowl to drain slightly. Dip into the egg mixture to coat both sides, then drop into the sizzling butter and fry until golden brown, about 5 minutes per side.
- At the last minute, sprinkle the tops with a little extra sugar and "broil" with a blowtorch (or place them on a baking sheet under the broiler until the sugar, melts, bubbles and turns golden).
- Divide the bread among serving plates. Serve hot with a scoop of vanilla ice cream and a dribbling of fresh, ripe cherries and blackberries that have been sauteed in butter and sugar and possibly flamed.
PAIN PERDU - LOST BREAD, A.K.A. FRENCH TOAST
Provided by Rachael Ray : Food Network
Categories dessert
Time 45m
Yield 6 to 8 slices
Number Of Ingredients 16
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.
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
Steps:
- Beat the eggs, add the cream, salt, cinnamon and vanilla. Submerge the bread slices in the egg mixture for 5 minutes. Lay both sides of the bread in the almonds to coat. Heat the butter in a heavy pan until the foam subsides, then add the slices of bread. Cook over low flame until delicate brown. Sprinkle with powdered sugar, garnish with sliced fruit and serve hot.
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.
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 (LOST BREAD FROM LOUISIANA)
Set the bread to soaking before you go to bed and bake the dish of French toast first thing in the morning. From "Screen Doors and Sweet Tea."
Provided by mailbelle
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
NEW ORLEANS PAIN PERDU
Make and share this New Orleans Pain Perdu recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 601.8, Fat 21.3, SaturatedFat 10.1, Cholesterol 256.8, Sodium 1170, Carbohydrate 76.3, Fiber 3.8, Sugar 9.7, Protein 19.6
PAIN PERDU
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 three-inch rounds
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Trim side and bottom crusts from brioche, leaving top crust intact. Slice brioche 1/4 to 1/3 inch thick. Butter a 9-by-13-inch baking pan; lay bread pieces in pan so that they overlap slightly, with top crusts visible.
- Make custard: In a medium saucepan over medium heat, whisk milk, cream, sugar, vanilla scrapings, and liqueur. Cook until hot but not simmering.
- In a large bowl, whisk together eggs and yolks. Whisking constantly, pour 1 cup of the hot milk mixture into eggs; slowly add remaining milk mixture.
- Pour custard over bread, making sure to soak completely. Bake until firm to the touch, about 1 hour; if needed, press bread with a spatula to keep it moist.
- Remove from oven. Let cool slightly before cutting into rounds with a 3-inch biscuit cutter. Serve warm.
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
LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)
I learned how to make this rich, gooey, caramel-ly version of French Toast when I lived in Louisiana. It is very sweet - feel free to decrease the amount of sugar if you wish. There is no milk in this version. If you don't have a good nonstick pan, you may need to grease your pan with some oil or butter rather than the nonstick spray, as the sugar caramelizes and can be a little messy to clean.
Provided by HeatherFeather
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat together the eggs,sugar,and vanilla extract.
- Dip each slice of bread into the batter to coat both sides.
- Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
- Brown well on both sides,but don't let burn.
- Dust with powdered sugar and serve with warm maple syrup on the side.
- Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
- The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.
Nutrition Facts : Calories 333.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.8, Carbohydrate 67.5, Sugar 67.2, Protein 6.3
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