French Custard Toast Pain Perdu Food

FRENCH TOAST | PAIN PERDU

Steps:

• In a medium bowl, beat the eggs, sugar, and vanilla and then stir in the milk.
• Soak the slices of bread in the mix 1 at a time, waiting until it's evenly soaked, about 2 minutes per side.
• In a large-ish skillet over medium heat, melt 1 chunk of butter.
• Add 2 slices of bread to the skillet at a time, first allowing any excess milk mixture to drip off. Cook until golden brown and crisp at the edges, 2 to 3 minutes per side. You may need to lower the heat a little to keep the bread from overbrowning.
• Move to a plate. Repeat with the remaining butter and bread.
• Drizzle with honey or maple syrup, if desired. Devour immediately.

FRENCH CUSTARD TOAST ( PAIN PERDU)

Steps:

• Arrange bread slices in single layer in 2 9x13 baking dishes.
• Whisk eggs,milk, sugar, lemon peel,vanilla, salt and nutmeg in large bowl until blended.
• Pour over bread; let soak 5 minutes.
• Turn slices over; cover with plastic wrap and refrigerate several hours or overnight.
• Melt 2 tablespoons of butter with 2 tablespoons of oil on griddle or in each of 2 large, heavy skillets( preferably nonstick) over medium-high heat.
• Add bread and fry until golden brown, about 5 minutes per side; do not undercook or the insides will not be completely set.
• Transfer to a heated platter,sprinkle with powdered sugar and serve immediately with the syrup of your choice.

CHOCOLATE FRENCH TOAST (PAIN PERDU)

Steps:

• In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined.
• Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
• Preheat the oven to 375 degrees F.
• Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
• Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.

FRENCH TOAST CUSTARD

Steps:

• Brush both sides of bread with butter; place in a greased 13x9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired.