logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Full Schedule
g
g Cajun & Creole Site

BellaOnline's Cajun & Creole Editor

g

Pain Perdu Recipe

Guest Author - Sandie Jarrett

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.
This site needs an editor - click to learn more!

Add Pain+Perdu+Recipe to Twitter Add Pain+Perdu+Recipe to Facebook Add Pain+Perdu+Recipe to MySpace Add Pain+Perdu+Recipe to Del.icio.us Digg Pain+Perdu+Recipe Add Pain+Perdu+Recipe to Yahoo My Web Add Pain+Perdu+Recipe to Google Bookmarks Add Pain+Perdu+Recipe to Stumbleupon Add Pain+Perdu+Recipe to Reddit




French Market Style Cafe au Lait
Bananas Foster Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Cajun & Creole Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

g


g features
Cassava Pone Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor