Best New Orleans French Toast Recipes

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PAIN PERDU ("LOST BREAD"): NEW ORLEANS-STYLE FRENCH TOAST



PAIN PERDU (

Categories     Egg

Yield 4 Servings

Number Of Ingredients 9

8 slices stale French bread (cut on bias, about 1-1/4 inches thick)
1 cup half-and-half or whole milk
4 large eggs, well-beaten
1/4 cup sugar or simple syrup
2 teaspoons vanilla extract
A few gratings of fresh nutmeg, to taste
4 tablespoons butter
4 tablespoons vegetable oil
2 teaspoons powdered sugar, mixed with 1/2 teaspoon cinnamon

Steps:

  • In a large bowl combine the half-and-half or milk, eggs, sugar, vanilla and nutmeg and mix thoroughly. Soak the slices of stale French bread in the custard mixture until they're thorougly soaked. Meanwhile, melt the butter in a heavy skillet and add the oil. When the butter and oil mixture is very hot, fry the soaked bread slices one or two at a time on each side, until golden brown. Drain on paper towels and hold in a warm oven until all the slices are cooked. To serve, Sprinkle with cinnamon and powdered sugar mixture just before serving. Serve with Louisiana cane syrup, a strongly-flavored honey or any good syrup of your choice (real maple or fruit syrups are lovely too, but avoid that artificially-flavored pancake syrup).

PAIN PERDU (NEW ORLEANS-STYLE FRENCH TOAST)



PAIN PERDU (NEW ORLEANS-STYLE FRENCH TOAST) image

Categories     Orange

Number Of Ingredients 6

1 recipe - 5 eggs
1/2 cup white sugar
1/2 cup milk
2 tablespoons orange liqueur
1 teaspoon orange zest
12 slices white bread

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.

NEW ORLEANS STYLE FRENCH TOAST



New Orleans Style French Toast image

Spicy, creamy and tasty. Serve with a cup of cafe au lait. Source: unknown

Provided by Lynnda Cloutier

Categories     Other Breakfast

Time 1h5m

Number Of Ingredients 10

5 large eggs
1 cup milk
1/2 cup heavy cream
pinch salt
1 tbsp. sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp. allspice
12 thick slices day old french bread, (use a regular sized loaf, not the skinny baguette type
6 tbsp. butter, plus more as needed

Steps:

  • 1. Preheat oven to 375. In large bowl, whisk together eggs, milk, cream, salt, sugar, vanilla extract, cinnamon and allspice. Soak bread slices in custard mixture for at least 30 minutes or til completely saturated.
  • 2. Melt a few tablespoons butter in large nonstick skillet over medium heat. Add bread in batches and lightly brown, about 2 minutes per side. Don't cook too dark, as additional browning will occur in oven.
  • 3. Transfer to lightly buttered, foil lined baking sheets and bake for 10 minutes. After 10 minutes, remove and turn each slice over. Put back in oven for another 10 to 15 minutes or til browned and the bread springs back when tested with a finger. Serve at once. Face: The thrifty French, who pride themselves on the short life of their bread, are believed to have invented French toast as a way of using up bread that is no longer fresh. The french name for this tasty morsel is pain perdu, or "lost bread."

NEW ORLEANS FRENCH TOAST CASSEROLE



New Orleans French Toast Casserole image

This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Sheila O'Connor). Yummy breakfast dish!

Provided by SouthernBell2627

Categories     Breakfast

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 tablespoons corn syrup
1 cup brown sugar
5 tablespoons butter
1 1/2 loaves French bread, cut into 1/2-inch slices
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup sour cream
1 cup strawberry, sliced
1 cup kiwi, sliced

Steps:

  • In a saucepan, combine the corn syrup, brown sugar, and butter.
  • Cook until butter is melted and the mixture is bubbly.
  • Pour the mixture into a 9x13-inch pan.
  • Arrange the bread in the pan, making 2 layers.
  • In a large bowl, combine eggs, milk, and vanilla.
  • Pour the mixture over the bread. (Can be refigerated over night if desired).
  • Bake at 350 degrees for 45 minutes.
  • Lift edges of the bread with a spatula, and invert onto a serving plate.
  • Spoon the sour cream over the toast, and alternate kiwi and strawberries on top.
  • Serve immediately.
  • I used strawberries only.

NEW ORLEANS STYLE FRENCH TOAST (PAIN PERDU)



NEW ORLEANS STYLE FRENCH TOAST (PAIN PERDU) image

Categories     Orange

Yield 12 Slices

Number Of Ingredients 6

5 eggs
1/2 cup white sugar
1/2 cup milk
2 tablespoons orange liqueur
1 teaspoon orange zest
12 slices white bread

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.

BAKED FRENCH TOAST, NEW ORLEANS STYLE



Baked French Toast, New Orleans Style image

Make and share this Baked French Toast, New Orleans Style recipe from Food.com.

Provided by PalatablePastime

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

12 slices French bread (1-inch)
4 eggs
1 cup half-and-half
1 tablespoon sugar
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 ripe pears, thinly sliced,cored
1 tablespoon water
1 teaspoon cornstarch
1/3 cup honey

Steps:

  • Spray a 12 x 8 inch casserole or baking dish with nonstick spray or lightly grease with butter.
  • Arrange slices of bread across bottom of dish, completely covering bottom (squeeze in more if the bottom shows).
  • In a mixing bowl, combine eggs, half and half, sugar and nutmeg; beat well.
  • Pour evenly over the bread, then cover dish with plastic wrap and refrigerate overnight.
  • Before baking, preheat oven to 375 degrees F.
  • Uncover, and bake in preheated oven for 20-25 minutes or until puffed and golden brown.
  • Meanwhile, prepare sauce, by melting butter in a skillet over medium heat.
  • Add the pears, and cook 2 minutes or until tender, stirring occasionally.
  • In a small bowl, combine water and cornstarch, blending well; add honey and cornstarch to the pears and cook 2 minutes, stirring, or until mixture thickens and is bubbly.
  • Serve sauce over French toast.

Nutrition Facts : Calories 878.2, Fat 23.6, SaturatedFat 10.8, Cholesterol 249.2, Sodium 1307.1, Carbohydrate 142.5, Fiber 8.4, Sugar 35.4, Protein 25.4

NEW ORLEANS FRENCH TOAST



New Orleans French Toast image

The grated orange peel is the secret in this recipe. This is a definite "make-again" recipe in my book. Great flavors and no more effort than any french toast. Serve with maple syrup or top with fresh orange sections tossed with sugar and orange liqueur. Recipe courtesy of Betty Crocker's Old-Fashioned Cookbook.

Provided by AmyZoe

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2/3 cup milk
1 tablespoon powdered sugar
1/4 teaspoon salt
1 teaspoon orange peel (grated)
3 eggs
2 tablespoons butter
8 slices day-old bread

Steps:

  • Beat all ingredients except butter and bread until smooth.
  • Heat 1 tablespoon of the butter in 10-inch skillet over medium heat until melted.
  • Dip several bread slices into egg mixture (stir egg mixture each time before dipping bread).
  • Cook about 2 minutes on each side or until golden brown.
  • Repeat with remaining bread slices, adding remaining butter as needed.
  • Sprinkle with powdered sugar and serve with maple syrup if desired.

Nutrition Facts : Calories 271.8, Fat 12.5, SaturatedFat 6.1, Cholesterol 160.5, Sodium 524.8, Carbohydrate 29.6, Fiber 1.2, Sugar 4.2, Protein 9.9

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