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Pain Perdu I

SUBMITTED BY: Kevin Ryan PHOTO BY: Bats

"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."

RECIPE RATING:

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SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 (1/2 inch) slices egg bread
1 egg
5 tablespoons unsalted butter
3 tablespoons white sugar
1 pinch salt
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1/3 cup all-purpose flour
3/4 cup milk
3/4 teaspoon vanilla extract

DIRECTIONS

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.

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REVIEWS

Reviewed on Dec. 17, 2003 by Skylaark

In my opinion, for all the effort that it takes to make this - it's not difficult, just... MORE

Reviewed on Apr. 28, 2003 by COOKINCUTIE09

totally fab 4 breakfast and great on the go (on the highway in the moring on the way back home) MORE

Reviewed on Jun. 8, 2008 by XZIGALIA

This recipe gets three stars because the word to describe it is "quite", the batter was quite... MORE

Reviewed on Jan. 2, 2008 by amydoll

The only thing that makes this different from plain ole french toast is the type of bread you... MORE

Reviewed on Jan. 28, 2007 by betty rocker

This is an excellent recipe to use as a basic pain perdu recipe, to which you can add warm... MORE