PAIN PERDU RECIPE
Learn how to make my Pain Perdu Recipe the "Original" French Toast. An easy recipe for a delicious breakfast treat that will put any stale bread to good use!
Provided by Beth Le Manach
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Slice baguette into 2" thick slices set aside.
- In a shallow bowl add the eggs, milk, sugar, salt, whisk that together and then add the vanilla and orange zest, whisk to combine.
- Then place bread in the bowl to soak for at least a total of 6 mins (3 mins on each side)
- While bread in soaking you can heat the syrup. In a sauce pan heat 2 tablespoon (30 ml) of syrup, 2 tablespoon (30 ml) butter and 1 tablespoon (15 ml) orange zest until warm. Keep on a very low flame just to keep warm.
- Then heat 1 tablespoon (15 ml) of butter in a large non-stick skillet. Place soaked bread in pan, be careful not to crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook for another 1-2 mins until golden brown. Then turn them on their sides to brown a bit, making sure the raw egg is being cooked on all sides.
- Then remove from a pan and place on a serving platter. Drizzle the orange syrup over the bread and top with some freshly grated orange zest to garnish. Enjoy!
- Entertaining with Beth is a weekly food series hosted by Beth Le Manach sharing easy recipes for elegant entertaining, that are also simple enough for a weeknight meal! Beth's motto is "Minimum effort for maximum impact!" Food tastes better when shared. So go ahead and have friends over!
Nutrition Facts : Calories 275 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 541 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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.
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
LEMONY PAIN PERDU (FRENCH TOAST)
This is another recipe from the time we lived in New Orleans. Pain perdu means "lost bread" and was another to way to use up stale French bread. The light touch of lemon peel in this recipe is delicious. This makes a custard style French toast, creamy in the center, but firm on the outside. The cinnamon and nutmeg are optional, but my family likes the nutmeg and lemon flavor together. I usually use two iron skillets for this, so I divide the fat into the two skillets for frying.
Provided by Librarybaker
Categories < 30 Mins
Time 20m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the milk, half and half, eggs, sugar, vanilla, lemon peel, and salt together.
- If using the spices, mix them in at this point.
- Place the bread slices on a baking pan with sides. Pour the above mixture over the bread.
- Allow the bread to soak up the mixture for 5 minutes. Turn the slices over and let the bread soak for another 5 minutes.
- Meanwhile melt the oil and butter together over medium to medium-high heat. I usually divide this into two skillets, so I use 2 tablespoons butter and 2 tablespoons oil per skillet.
- Add the bread slices to the skillets and cook for about 5 minutes per side, or until golden brown.
Nutrition Facts : Calories 777.9, Fat 39.5, SaturatedFat 15.3, Cholesterol 213.2, Sodium 1261.9, Carbohydrate 85.2, Fiber 4, Sugar 13.3, Protein 20
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:
- Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside.
- Preheat the oven to 250 degrees F.
- In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
- Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you're cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. Sprinkle with confectioners' sugar and serve hot with the strawberries.
FRENCH CUSTARD TOAST ( PAIN PERDU)
This is fabulous for a brunch or special breakfast.Pain Perdu, literally "lost bread", is an ingenious way to transform day-old bread into heavenly French toast, fried until crispy on the outside but still creamy in the center.Serve with fresh berries or a fruit salad on the side if you wish. Prep time does not include the time for soaking the bread slices. This can be made the night before you wish to serve it.
Provided by Leslie in Texas
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 694.3, Fat 29.5, SaturatedFat 10.5, Cholesterol 177.6, Sodium 1086.3, Carbohydrate 85.6, Fiber 4, Sugar 20.4, Protein 20.8
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- Preheat oven to 225ºF. Whisk milk, eggs, honey, vanilla and salt in a medium bowl. Arrange bread slices in a single layer in a shallow dish or a large glass baking dish. Pour the egg mixture evenly over the bread. Let it stand for 2 minutes. Flip bread with tongs and let it soak for 2 minutes longer. Transfer bread to baking pan or platter, to drain. Melt 2 tablespoons butter in a large heavy skillet over medium heat. When butter starts to foam, add half the bread slices to the pan. Cook them for 2 1/2 to 3 minutes on each side or until golden brown. Transfer to parchment lined pan and set in the oven to keep warm. Add the rest of the butter to the skillet and cook the rest of the bread.
- Divide the pain perdu onto plates, two slices per person. Drizzle with berry sauce. Sprinkle with fresh berries and fresh basil. Add a dollop (2 tablespoons or so) of yogurt. Drizzle everything with honey, if you like. Serve extra berry sauce on the side.
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