Best Old South Lost Bread Recipes

LOST BREAD (FRENCH TOAST)

Steps:

• Mix both dry ingredients until thoroughly combined.
• In separate bowl, add eggs, milk and vanilla.
• Mix well and then slowly add dry ingredients into the wet ingredients, mixing well.
• Dip the sliced bread one at a time, turning until thoroughly soaked.
• Have oil heated and place bread into the frying pan, turning until both sides are browned.
• Soak on paper towels.
• Keep doing this until all mixture is used.
• More ingredients can be made at first if your family is large enough.
• May need to add more sugar to the recipe depending on your taste.
• Does not need anything added onto it at the table.

PAIN PERDU - LOST BREAD, A.K.A. FRENCH TOAST

Steps:

• Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time. Serve hot with your favorite toppings or Three Berry Compote.
• Combine sugar, lemon and water in a small sauce pot. Over moderate heat, dissolve sugar into water. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer 7 or 8 minutes. Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. Thicken syrup 5 minutes and pour over fruit. Serve with French toast, pancakes or waffles.

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.

PAPA & DO (PAIN PERDU.....LOST BREAD)

Steps:

• Mix eggs and sugar together. Stir in milk mixing until sugar is dissolved. Stir in cinnamon.
• Melt butter in a flat skillet or griddle on medium high heat (do not burn butter)
• Dip bread in milk & egg mixture and place on hot skillet. Do not let bread sit in mixture too long or it will be soggy and fall apart.
• Cook bread in melted butter on both sides until firm and golden brown. Serve warm.

OLD FASHIONED SOUTHERN CORNBREAD

Steps:

• 1. Place the bacon grease or butter in the bottom of a well-seasoned cast iron skillet. Preheat it at 425°F for 10 minutes.
• 2. Meanwhile, mix up batter: Stir together cornmeal, sugar, egg, and buttermilk to a thin batter.
• 3. When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - don't be alarmed. Bake the skillet of cornbread at 425°F about 20-23 minutes, until nicely browned.
• 4. Cut into wedges. Serve immediately with lots of butter.

OLD SOUTH LOST BREAD

Steps:

• Tear up bread into bite size pieces.
• Mix all other ingredients together in a bowl, then mix in bread pieces. Let set 2 hours up to overnight.
• Put in 1 1/2" shallow baking dish(about as high as a pie pan). Place small pieces of butter on top, and cover with foil (try not to let the foil touch the top so it won't stick).
• Put in 350*F. oven. Cook for 30 miutes covered, then uncover and cook for another about 15 minutes (watch so not to over cook). Enjoy!