Recipe by stevefenton
"Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."
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I made a version of this recipe for New Year's morning and it was such a hit. Instead of orange brandy and orange zest, I used Grand Marnier and clementines with day-old challah bread. In addition, I created a sauce using freshly squeezed juice from the clementines, Grand Marnier, powdered sugar, and maple syrup. This was an extrememly rich, complex-tasting french toast with minimal preparation involved. This paired perfectly with mimosas!
Try using vanilla, cinnamon, and sugar in the egg/milk mixture. To die for!
I thought this recipe was great. I didn't have any oranges on hand for the orange zest, but used a little orange extract instead and that worked just fine. Only the next time I make this I will probably decrease the amount of sugar to 1/4c. I like my french toast with syrup & it made it just a little to sweet with the 1/2c sugar as indicated in the recipe. I made an orange flavored syrup to serve on top of the toast. It was YUMMY!!!
This was a very flavorful alternative to regular french toast. I only used 6 pieces of white bread so I halved the other ingredients as well, but found that the bread was really dry. I ended up mixing up the remaining amounts and adding them to the shallow pan. After about 5 minutes I flipped the bread pieces and let them sit for another 5 minutes before putting them on the grill. Just awesome! I also did not have any oranges to make the zest, but the flavor was still exceptional!
Wow! I can't imagine eating french toast any other way now. So tasty even though I used triple sec for the orange liquer (not very authentic) I will try Grand Marnier next time like someone else suggested.
This was fantastic, I'm making for dinner tonight! When I first made it, my family requested it 3 days in a row! I ran out of orange liquor so once used orange extract (fantastic) instead. Once used 1/2 orange and 1/2 almond extracts. I like to serve it w/fresh blueberries and powdered sugar sprinkled on top. So good!
I didn't have orange liqueur, so we used orange juice and I added a bit more orange peel (I used the dried kind). It was very tasty, good flavor, but makes more egg mixture than I needed personally. But then again, we don't let our bread sit in the mix, just dunk it and then put it directly in the pan. Next time I may try it as someone else suggested--with vanilla & cinnamon added, as I think we missed those flavors (but did like the contribution of orange flavor!). Thanks for the recipe! Oops, sorry, we ate it up before we thought about taking a picture :(
I made this & it was a hit! I followed the recipe and it was wonderful. I'm not sure why people bother rating a recipe when they've change almost everything in it! A few things I can see..but omitting the orange & using cinnamon and vanilla? That's just an entirely different recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Pain Perdu II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 84
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