Best Cajun Style French Bread Recipes

FRENCH TOAST OR PAIN PERDU (LOST BREAD)

Steps:

• Scramble eggs with a fork in a shallow bowl.
• Add half and half and continue stirring until the egg and cream are well incorporated.
• Stir in vanilla and salt.
• Using a large skillet, melt 1 tablespoon of butter over medium heat.
• Place a slice of bread into mixture and turn the bread over to absorb milk mixture on both sides.
• Cook two pieces of french bread slices at a time until golden brown on each side.
• Continue cooking the rest of the bread in a tablespoon of melted butter each time.
• Sprinkle with powdered sugar or pour syrup over french bread before serving.

PAIN PERDU: NEW ORLEANS STYLE FRENCH TOAST

Steps:

• Heat oven to 400 F. Generously butter a large baking sheet.
• If desired, remove the crusts from bread slices and discard them or reserve them for another use. Set the bread aside.
• In a small bowl, beat the eggs with salt, sugar, milk, and vanilla. Pour into a flat-bottomed dish large enough to accommodate a few slices of the bread.
• Place the bread slices into the dish to soak up some of the egg mixture, a few at a time. Turn with a spatula and let them soak on the other side, but not too long, or they will be too saturated and difficult to turn. Gently remove the soaked bread slices to the buttered baking sheet and continue with the remaining bread slices. Spoon any remaining egg mixture over the slices.
• Place the baking sheet in the preheated oven. Bake the pain perdu for 15 to 20 minutes, turning after the first 10 minutes to brown on both sides.
• Serve immediately with melted butter and your favorite honey or syrup.

CAJUN BREAD (REGULAR LOAF)

Steps:

• Place all ingredients in your bread maker in the order given.
• Set to regular or rapid bake cycle.

CAJUN STYLE FRENCH BREAD

Steps:

• 1. Cut bread loaf in half lengthwise. Brush melted butter evenly onto cut sides of bread halves.
• 2. Stir together onion, jalapeño pepper, and next 5 ingredients, and spread mixture evenly over buttered sides of bread halves. Place bread halves, buttered sides up, on a baking sheet, and sprinkle evenly with 1 1/2 teaspoons Creole seasoning.
• 3. Bake at 350° for 18 to 20 minutes or until brown and bubbly. Let stand 5 minutes; cut crosswise into 1-inch-thick slices, and serve immediately.
• Note: To make ahead, wrap prepared unbaked bread halves in aluminum foil, place in a large zip-top plastic freezer bag, and freeze up to 1 month. To bake frozen, remove bread halves from freezer bag, and place foil-wrapped bread on a baking sheet. Bake at 350° for 10 minutes or until thawed. Remove foil, return to baking sheet, buttered sides up, and bake 8 to 10 minutes or until brown and bubbly. Let stand 5 minutes, and cut bread halves as directed.

CAJUN CRAWFISH-STUFFED FRENCH BREAD

Steps:

• Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes.
• Add cayenne pepper, black pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, bring to a boil and then reduce heat to low.
• Add crawfish tails and salt and mix well. Cover and simmer for 20 minutes. If using shrimp, don't add until the last 5 minutes of the 20.
• Gradually add cream cheese until melted, stirring often and cook for 5 minutes.
• Add green onions and parsley and a little more white wine if mixture is too thick.
• Cut bread in half and scoop out center portion of French bread loaf. Fill bottom portion with crawfish mixture. Place top half on top, brush with melted butter and bake in a 350 degree oven for 15 minutes.