Pain Perdu Recipe

Pain Perdu Recipe
A great way to use up leftover French bread (not a baguette), serve with real maple or fruit syrup or simply dust with confectioners’ sugar.

Serves 6

4 large eggs
1/3 cup sugar
Pinch of salt
1-1/2 teaspoon vanilla extract
1- 1/4 cups half and half or whole milk
12 slices of day old French bread, sliced into 3/4” thick slices
3 tablespoons vegetable oil
3 tablespoons unsalted butter

Set the oven to 200°F. In a large bowl, whisk together the eggs, sugar, salt, vanilla extract, and milk until the sugar dissolves. Place several slices of bread into the bowl with the batter. Let the bread soak for about a minute and then turn the slices over and allow to soak for another minute or until well moistened.

Melt 1 tablespoon of the oil and 1 tablespoon of the butter in a large, nonstick skillet over medium heat. Transfer 4 slices of the soaked bread to the heated skillet and cook until golden brown. Turn over and cook until golden brown. Transfer cooked slices to a baking sheet and place in the oven to keep warm. Repeat with the remaining slices of bread, cooking in 2 batches.

To serve, put 2 slices on each plate. Serve with warmed syrup or a dusting of confectioners’ (powdered) sugar, preserves, or fresh fruit sauces.

Cook’s Notes:
When using fresh bread, slice the ends off of a 12” loaf and set out on the counter over night.

For the sweetest treat ever, make a recipe of Bananas Foster and pour over the hot, cooked bread. Serve immediately. Add a scoop of vanilla ice cream and you have a delicious dessert.

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You Should Also Read:
French Market Style Cafe au Lait
Bananas Foster Recipe

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