Pain Perdu I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 23, 2011
This was very good! So filling and needed nothing on top! I put a little powdered sugar on it, but my fiance liked it plain! Very good and will be making it again!!!
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Cooking Level: Beginning

Home Town: Monroe, Michigan, USA

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Reviewed: Jun. 8, 2008
This recipe gets three stars because the word to describe it is "quite", the batter was quite thin, the taste was quite cinnamony and the pain perdue was quite good.
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Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand
Living In: Dunedin, Otago, New Zealand

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Reviewed: Jan. 2, 2008
The only thing that makes this different from plain ole french toast is the type of bread you use. It did make a nice batter that coated well though. I just used french bread left from NY's dinner.
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA
Reviewed: Jan. 28, 2007
This is an excellent recipe to use as a basic pain perdu recipe, to which you can add warm gnutella and make sandwiches of before french-toasting, or cream cheese and orange marmalade a la Mimi's Restaurant. A super use for leftover egg bread and a rich treat!
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Cooking Level: Intermediate

Home Town: Modesto, California, USA
Living In: Portland, Oregon, USA

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Reviewed: Apr. 26, 2003
totally fab 4 breakfast and great on the go (on the highway in the moring on the way back home)
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Reviewed: May 29, 2000
In my opinion, for all the effort that it takes to make this - it's not difficult, just tedious - the results are no better than your average slam and dunk French Toast. It also contains an exhorbitant amount of butter. I'd pass for something a little quicker and healthier.
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