Pain Perdu
The Creole "lost bread," a decadent New Orleans French toast made from day-old French bread soaked in a vanilla-orange custard and fried golden.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a wide shallow bowl, whisk together the 4 eggs, 1 cup milk, 1/4 cup cream, 3 tbsp sugar, 1 tsp vanilla, 1 tbsp orange zest, and 1/2 tsp cinnamon until fully blended.
- 2
Submerge each slice of day-old French bread in the custard for about 20 seconds per side, allowing the dense bread to soak up the mixture without falling apart.
- 3
Melt 1 1/2 tbsp of the butter in a large skillet or griddle over medium heat until it foams and just begins to brown.
- 4
Add the soaked bread slices in batches and fry for 2 to 3 minutes per side until deeply golden and crisp at the edges, adding the remaining butter as needed between batches.
- 5
Transfer the cooked pain perdu to a warm plate, dust generously with powdered sugar, and serve hot with a drizzle of Louisiana cane syrup.
Plan it in Listahan
Add Pain Perdu to your week, check it against your household's allergens, and build the shopping list automatically.