Pain Perdu Breakfast

13 Jun

French toast is called Pain Perdu, or “lost bread,” because it is made from stale bread.  What makes this Pain Perdu Breakfast different from regular French toast, is that it is a way to reclaim stale bread; hard bread is softened by dipping in a mixture of milk and eggs, then deep fried.  The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon, and vanilla. The slices are pan-fried in butter and traditionally served dusted with powdered sugar and with jam on the side. Alternatively it may be served with syrup.

New Orleans Pain Perdu is a local variation of French toast made from left over New Orleans-style French bread, which resembles a French baguette, but has a crunchier exterior and a lighter interior.

Typical French toast is made with bread, cinnamon and eggs. Milk or sugar is commonly added. According to what is popular in local cuisine, many of the spices that are added to bread or egg dishes are included in cooking. This versatile dish is often topped with sugar, butter, fruit, syrup, or other items.  I personally only eat my Pain Perdu Breakfast with jelly on top.  Grape seems to taste the best.

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