Recipe by Kevin Ryan
"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."
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4 (1/2 inch) slices
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!
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.
totally fab 4 breakfast and great on the go (on the highway in the moring on the way back home)
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.
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.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pain Perdu I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 172
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