Pain Perdu was a basic morning meal of day-old French bread dug up in beaten eggs and pan-fried in butter. Pain Perdu suggests "lost bread," and this dish was a mouth-watering option for exactly what to accomplish with those fusty loaves of bread that will be "lost." Unlike typical French toast this batter bakes into a custardy, crispy layer that leaves the bread velvety and oh so excellent!
Please, do not refer to it as French toast, due to the fact that pain perdu is much more. This dish is just among the numerous French-influenced meals of New Orleans, and among the tastiest. Sweet and custardy, pain perdu is an outstanding dish to contribute to your arsenal. The early morning when all you have in the refrigerator is eggs, cream and stale-ish bread ends up being the early morning you are going to create dessert-for-breakfast from scrape.
Ingredients:
� 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
2. Blend the egg to mix.
3. Liquefy 3 tablespoons of the butter in a pan or on the stovetop and permit to cool a little.
4. Blend the sugar, salt and spices toward the egg.
5. When the butter has actually cooled down somewhat, gradually sprinkle it into the egg, blending all the time.
6. A little each time, include the flour to the egg mix to create a soft thick paste.
7. After it is all included, gradually mix in the milk and lastly the vanilla.
8. Blend till simply smooth and reserved.
9. Heat the remaining butter in a big frying pan over medium heat.
10. Dip a piece of the bread in the batter and permit to soak for 30 seconds, no more.
11. Eliminate from the batter and enable the excess to leak off, back into the bowl.
12. Put the battered piece in the frying pan.
13. Rerun with the remaining pieces.
14. Cook up until golden on one side and after that turn to brown the other.
15. Serve instantly -- a fresh squeeze of lemon juice and an excellent cleaning of powdered sugar is conventional.
Ingredients:
� 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:
1. Cut the bread and put on a cake rack to dry a little bit of as you prep the batter.2. Blend the egg to mix.
3. Liquefy 3 tablespoons of the butter in a pan or on the stovetop and permit to cool a little.
4. Blend the sugar, salt and spices toward the egg.
5. When the butter has actually cooled down somewhat, gradually sprinkle it into the egg, blending all the time.
6. A little each time, include the flour to the egg mix to create a soft thick paste.
7. After it is all included, gradually mix in the milk and lastly the vanilla.
8. Blend till simply smooth and reserved.
9. Heat the remaining butter in a big frying pan over medium heat.
10. Dip a piece of the bread in the batter and permit to soak for 30 seconds, no more.
11. Eliminate from the batter and enable the excess to leak off, back into the bowl.
12. Put the battered piece in the frying pan.
13. Rerun with the remaining pieces.
14. Cook up until golden on one side and after that turn to brown the other.
15. Serve instantly -- a fresh squeeze of lemon juice and an excellent cleaning of powdered sugar is conventional.
