Best Pain Perdue Lost Bread Or French Toast Recipes

FRENCH TOAST OR PAIN PERDU (LOST BREAD)

Steps:

• Scramble eggs with a fork in a shallow bowl.
• Add half and half and continue stirring until the egg and cream are well incorporated.
• Stir in vanilla and salt.
• Using a large skillet, melt 1 tablespoon of butter over medium heat.
• Place a slice of bread into mixture and turn the bread over to absorb milk mixture on both sides.
• Cook two pieces of french bread slices at a time until golden brown on each side.
• Continue cooking the rest of the bread in a tablespoon of melted butter each time.
• Sprinkle with powdered sugar or pour syrup over french bread before serving.

PAIN PERDU: NEW ORLEANS STYLE FRENCH TOAST

Steps:

• Heat oven to 400 F. Generously butter a large baking sheet.
• If desired, remove the crusts from bread slices and discard them or reserve them for another use. Set the bread aside.
• In a small bowl, beat the eggs with salt, sugar, milk, and vanilla. Pour into a flat-bottomed dish large enough to accommodate a few slices of the bread.
• Place the bread slices into the dish to soak up some of the egg mixture, a few at a time. Turn with a spatula and let them soak on the other side, but not too long, or they will be too saturated and difficult to turn. Gently remove the soaked bread slices to the buttered baking sheet and continue with the remaining bread slices. Spoon any remaining egg mixture over the slices.
• Place the baking sheet in the preheated oven. Bake the pain perdu for 15 to 20 minutes, turning after the first 10 minutes to brown on both sides.
• Serve immediately with melted butter and your favorite honey or syrup.

PAIN PERDU - LOST BREAD, A.K.A. FRENCH TOAST

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.

LOST BREAD (FRENCH TOAST)

Steps:

• Mix both dry ingredients until thoroughly combined.
• In separate bowl, add eggs, milk and vanilla.
• Mix well and then slowly add dry ingredients into the wet ingredients, mixing well.
• Dip the sliced bread one at a time, turning until thoroughly soaked.
• Have oil heated and place bread into the frying pan, turning until both sides are browned.
• Soak on paper towels.
• Keep doing this until all mixture is used.
• More ingredients can be made at first if your family is large enough.
• May need to add more sugar to the recipe depending on your taste.
• Does not need anything added onto it at the table.

PAIN PERDU (LOST BREAD FROM LOUISIANA)

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.

PAIN PERDU

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.