Recipe of the Week


Prep Time: 30 Minutes
Yields: 6 Servings

Pain Perdu, meaning "lost bread," is a French toast recipe. Much like Crème Brûlée Lost Bread, this dish is created with leftover, stale “lost” bread. Had it not been dipped in eggs and milk, then pan fried, the bread would have certainly been lost.

1 (8-ounce) loaf French bread
3 eggs
1 cup granulated sugar
1 cup whole milk
1 cup evaporated milk
½ cup fresh-squeezed orange juice
1 tsp cinnamon
½ tsp nutmeg
1 tsp pure vanilla extract
⅓ cup butter
½ cup powdered sugar

Cut bread into 1-inch slices. In a large mixing bowl, whisk together eggs and granulated sugar. Add whole milk, evaporated milk, orange juice, cinnamon, nutmeg and vanilla. Continue to whisk until well blended. In a 12-inch, cast iron skillet, melt butter over medium-high heat. Dip bread into custard, a few slices at a time, then sauté until golden brown on both sides. Continue until all bread has been cooked. As bread is removed from skillet, top it with powdered sugar.





print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295