PAIN PERDU I
Yes, this is French toast, but a superior one. Unlike normal French toast this batter cooks into a custardy, crispy coating that leaves the bread creamy and oh so good. The use of good egg bread is a must here. Homemade is best, however store bought (such as Hawaiian bread) will work in a pinch.
Provided by Kevin Ryan
Categories Breakfast and Brunch French Toast Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Cut the bread and place on a wire rack to dry out a little as you prepare the batter.
- Whisk the egg to blend. Melt 3 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside.
- Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately--a fresh squeeze of lemon juice and a good dusting of powdered sugar is traditional.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 39.1 g, Cholesterol 108.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 8.1 g, SaturatedFat 10.8 g, Sodium 274.1 mg, Sugar 12.5 g
PAIN PERDU
from All Recipes Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."
Provided by Lavender Lynn
Categories Breakfast
Time 20m
Yield 12 slices
Number Of Ingredients 6
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.
Nutrition Facts : Calories 135.2, Fat 3.2, SaturatedFat 1.1, Cholesterol 78.9, Sodium 162.4, Carbohydrate 21.6, Fiber 0.6, Sugar 9.5, Protein 4.9
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
Provided by Laura Calder
Categories breakfast,French,fruit,Fry,quick and easy,rice and grain
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir together the milk and vanilla in a shallow dish, and soak the bread slices in it for about 5 minutes, turning once so that they absorb the milk evenly. Beat the egg with the sugar and pour onto a plate. Heat the butter in a skillet until sizzling. Take the bread from the milk, holding it above the bowl to drain slightly. Dip into the egg mixture to coat both sides, then drop into the sizzling butter and fry until golden brown, about 5 minutes per side.
- At the last minute, sprinkle the tops with a little extra sugar, and "broil" with a blowtorch (or place them on a baking sheet under the broiler until the sugar, melts, bubbles, and turns golden).
- Divide the breads among serving plates. Serve hot with a scoop of vanilla ice-cream and a dribbling of fresh, ripe cherries and blackberries which has been sautéed in butter and sugar and possibly flamed.
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.
PAIN PERDU
What we call French Toast the French call Pain Perdue. Sometimes served for dessert with fresh fruit. Posted for ZWT3
Provided by Julie Bs Hive
Categories Breakfast
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the eggs, milk, vanilla, sugar and cinnamon until blended. Arrange the bread in a large shallow baking dish, overlapping the slices if necessary.
- Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
- Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400°. Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
- Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
- Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
Nutrition Facts : Calories 182.3, Fat 9.6, SaturatedFat 4.8, Cholesterol 144.2, Sodium 198.8, Carbohydrate 16.4, Fiber 0.7, Sugar 2.9, Protein 7
More about "pain perdu i food"
PAIN PERDU | TRADITIONAL BREAD FROM FRANCE - TASTEATLAS
From tasteatlas.com
PAIN PERDU - OUR RECIPE WITH PHOTOS - MEILLEUR DU CHEF
From meilleurduchef.com
INTRODUCING: PAIN PERDU, A TRADITIONAL FRENCH BISTRO IN …
From torontolife.com
PAIN PERDU RECIPE (THE ORIGINAL FRENCH TOAST)
From entertainingwithbeth.com
NEW ORLEANS STYLE FRENCH TOAST (PAIN PERDU) RECIPE
From thespruceeats.com
LOST BREAD - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
THE BEST PAIN PERDU RECIPE (FRENCH TOAST RECIPE)
From norecipes.com
FRENCH TOAST ~ PAIN PERDU RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
AU PAIN PERDU - 70 PHOTOS & 65 REVIEWS - BREAKFAST & BRUNCH
From yelp.ca
PAIN PERDU MENU, MENU FOR PAIN PERDU, FOREST HILL, TORONTO
From zomato.com
FRENCH TOAST (FRENCH TOAST) - SICILIANS CREATIVE IN THE KITCHEN
From sicilianicreativiincucina.it
PAIN PERDU (LOST BREAD) I - REALCAJUNRECIPES.COM
From realcajunrecipes.com
FRENCH TOAST NEW ORLEANS-STYLE PAIN PERDU RECIPE
From thespruceeats.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PAIN PERDU I - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PAIN PERDU RECIPE (WITH BRIOCHE) | KITCHN
From thekitchn.com
PAIN PERDU WITH BERRY SAUCE AND FRESH BERRIES - PANNING THE GLOBE
From panningtheglobe.com
PAIN PERDU: THE GENUINE FRENCH TOASTS
From frenchmumcooking.com
PAIN PERDU | RECETTES | CUISINEZ | TéLé-QUéBEC
From cuisinez.telequebec.tv
PAIN PERDU (FRENCH TOAST) | RECIPE | KITCHEN STORIES
From kitchenstories.com
PAIN PERDU RECIPE BY FOODLOVER | IFOOD.TV
From ifood.tv
CLASSIC FRENCH TOAST (PAIN PERDU) - PARDON YOUR FRENCH
From pardonyourfrench.com
PAIN PERDU - MORE THAN JUST FRENCH TOAST - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
PAIN PERDU RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
HOW TO MAKE PAIN PERDU, NEW ORLEANS-STYLE | LEIGH ANN CHATAGNIER
From tasteofhome.com
GATINEAU BREWER TURNING LOAVES INTO LAGER TO HELP FOOD BANKS - CBC
From cbc.ca
PAIN PERDU - 51 PHOTOS & 69 REVIEWS - FRENCH - YELP
From yelp.ca
REVIEW: PAIN PERDU NAILS THE BISTRO BASICS
From torontolife.com
PAIN PERDU I RECIPE - FOOD NEWS
From foodnewsnews.com
'I'VE NEVER EXPERIENCED PAIN LIKE THAT': INFLUENCERS RECOUNT …
From cnn.com
PAIN PERDU (THE BEST FRENCH TOAST EVER) — HEIDI ROTH
From foodnwhine.com
PAIN PERDU (FRENCH TOAST) :: MA NOURRITURE
From ma-nourriture.com
PAIN PERDU (FRENCH TOAST) RECIPE - FOOD NEWS
From foodnewsnews.com
PAIN PERDU, TORONTO - YORK-CROSSTOWN - TRIPADVISOR
From tripadvisor.ca
PAIN PERDU | RECETTES | CUISINEZ | TéLé-QUéBEC
From cuisinez.telequebec.tv
COMMENT FAIRE DU PAIN PERDU - RECETTES EN DEUX MINUTES
From food2mins.com
PAIN PERDU | ALICES KITCHEN
From alices.kitchen
PAIN PERDU RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
FRENCH TOAST OR PAIN PERDU (LOST BREAD) - LOUISIANA WOMAN BLOG
From louisianawomanblog.com
PAIN PERDU RECIPE | MYRECIPES
From myrecipes.com
DECADENT PAIN PERDU (FRENCH TOAST) WITH MARC MURPHY - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love