This exotic bread and breakfast recipe is the local New Orleans version of French toast, made with stale French bread. Pain Perdu got its start as a way of using up leftover bread. New Orleans residents like it so much that they buy extra French bread and set it on the kitchen counter to get stale so they can make this wonderful creation.

2 large eggs, beaten

1 cup milk

1/2 cup sugar

1/4 teaspoon vanilla extract

1/2 cup (stick) butter

8 slices stale bread (some prefer French bread)

1. Blend the eggs, milk, sugar, and vanilla together in a shallow bowl.

2. Melt the butter in a large heavy skillet.

3. Meanwhile, dip a few slices of bread in the mixture. Make sure the bread is soaked through to the center.

4. Fry the soaked bread in the butter, turning once, until golden brown on both sides. Remove from the pan.

Soak and fry the remaining bread in the same way. Serve immediately as they come out of the pan.

Makes 4 servings.

Recipe courtesy of:

Bienvenu, Marcelle and Walker, Judy, Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans. San Francisco. Chronicle Books, 2008.  

Photo courtesy of Delish.

Comments

Marta

0

 

 

Yummy! I love any version of French Toast!

Saturday 04 July 2009, 11:02

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