BANANA-HAZELNUT PAIN PERDU DUET
The ultimate breakfast at our house is French toast with warm bananas and Nutella. Pass it around with confectioners' sugar, maple syrup and fresh mint. -Charlene Chambers, Ormond Beach, Florida
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- On each of four bread slices, spread cream cheese and Nutella to within 1/2 in. of edges. Top with banana slices, brown sugar and remaining bread. In a shallow bowl, whisk eggs, milk, liqueur, cinnamon and vanilla., In a large skillet, heat butter over medium-low heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 30 seconds. Place sandwiches in skillet; toast each side 4-5 minutes or until golden brown. Serve with toppings as desired.
PAIN PERDU
Steps:
- Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside.
- Preheat the oven to 250 degrees F.
- In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
- Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you're cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. Sprinkle with confectioners' sugar and serve hot with the strawberries.
PAIN PERDU I
Yes, this is French toast, but a superior one. Unlike normal French toast this batter cooks into a custardy, crispy coating that leaves the bread creamy and oh so good. The use of good egg bread is a must here. Homemade is best, however store bought (such as Hawaiian bread) will work in a pinch.
Provided by Kevin Ryan
Categories Breakfast and Brunch French Toast Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Cut the bread and place on a wire rack to dry out a little as you prepare the batter.
- Whisk the egg to blend. Melt 3 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside.
- Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately--a fresh squeeze of lemon juice and a good dusting of powdered sugar is traditional.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 39.1 g, Cholesterol 108.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 8.1 g, SaturatedFat 10.8 g, Sodium 274.1 mg, Sugar 12.5 g
PAIN PERDU
Steps:
- Place the bread in a large bowl and set aside.
- Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes.
- Serve with powdered sugar and maple syrup.
PAIN PERDU - LOST BREAD, A.K.A. FRENCH TOAST
Provided by Rachael Ray : Food Network
Categories dessert
Time 45m
Yield 6 to 8 slices
Number Of Ingredients 16
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.
CHOCOLATE FRENCH TOAST (PAIN PERDU)
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined.
- Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
- Preheat the oven to 375 degrees F.
- Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
- Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.
PAIN PERDU
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 three-inch rounds
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Trim side and bottom crusts from brioche, leaving top crust intact. Slice brioche 1/4 to 1/3 inch thick. Butter a 9-by-13-inch baking pan; lay bread pieces in pan so that they overlap slightly, with top crusts visible.
- Make custard: In a medium saucepan over medium heat, whisk milk, cream, sugar, vanilla scrapings, and liqueur. Cook until hot but not simmering.
- In a large bowl, whisk together eggs and yolks. Whisking constantly, pour 1 cup of the hot milk mixture into eggs; slowly add remaining milk mixture.
- Pour custard over bread, making sure to soak completely. Bake until firm to the touch, about 1 hour; if needed, press bread with a spatula to keep it moist.
- Remove from oven. Let cool slightly before cutting into rounds with a 3-inch biscuit cutter. Serve warm.
PAIN PERDU
from All Recipes Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."
Provided by Lavender Lynn
Categories Breakfast
Time 20m
Yield 12 slices
Number Of Ingredients 6
Steps:
- In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy.
- Pour mixture into a shallow pan.
- Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
- Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray.
- Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.
Nutrition Facts : Calories 135.2, Fat 3.2, SaturatedFat 1.1, Cholesterol 78.9, Sodium 162.4, Carbohydrate 21.6, Fiber 0.6, Sugar 9.5, Protein 4.9
LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)
I learned how to make this rich, gooey, caramel-ly version of French Toast when I lived in Louisiana. It is very sweet - feel free to decrease the amount of sugar if you wish. There is no milk in this version. If you don't have a good nonstick pan, you may need to grease your pan with some oil or butter rather than the nonstick spray, as the sugar caramelizes and can be a little messy to clean.
Provided by HeatherFeather
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat together the eggs,sugar,and vanilla extract.
- Dip each slice of bread into the batter to coat both sides.
- Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
- Brown well on both sides,but don't let burn.
- Dust with powdered sugar and serve with warm maple syrup on the side.
- Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
- The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.
Nutrition Facts : Calories 333.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.8, Carbohydrate 67.5, Sugar 67.2, Protein 6.3
PAIN PERDU II
Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter.
Provided by stevefenton
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy. Pour mixture into a shallow pan. Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
- Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray. Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.
Nutrition Facts : Calories 426.1 calories, Carbohydrate 68.1 g, Cholesterol 234.9 mg, Fat 9.3 g, Fiber 1.9 g, Protein 14.6 g, SaturatedFat 2.9 g, Sodium 611.2 mg, Sugar 32.9 g
PAIN PERDU (LOST BREAD FROM LOUISIANA)
Set the bread to soaking before you go to bed and bake the dish of French toast first thing in the morning. From "Screen Doors and Sweet Tea."
Provided by mailbelle
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium saucepan, combine the brown sugar, syrup, and butter. Bring to a boil over medium heat, stirring constantly for 1 minute.
- Pour the syrup evenly over the bottom of the prepared dish. Arrange the bread slices in the dish on top of the syrup mixture. Set aside.
- In a large bowl, whisk together the eggs, milk, vanilla, and salt. Pour the mixture over the bread slices. Cover and refrigerate overnight.
- When ready to bake, preheat the oven to 350°. Uncover the dish and bake for 30 minutes, or until the French toast is lightly browned and slightly puffed. Serve hot.
PAIN PERDU ("LOST BREAD"): NEW ORLEANS-STYLE FRENCH TOAST
Steps:
- In a large bowl combine the half-and-half or milk, eggs, sugar, vanilla and nutmeg and mix thoroughly. Soak the slices of stale French bread in the custard mixture until they're thorougly soaked. Meanwhile, melt the butter in a heavy skillet and add the oil. When the butter and oil mixture is very hot, fry the soaked bread slices one or two at a time on each side, until golden brown. Drain on paper towels and hold in a warm oven until all the slices are cooked. To serve, Sprinkle with cinnamon and powdered sugar mixture just before serving. Serve with Louisiana cane syrup, a strongly-flavored honey or any good syrup of your choice (real maple or fruit syrups are lovely too, but avoid that artificially-flavored pancake syrup).
SAVORY PARMESAN PAIN PERDU WITH POACHED EGGS AND GREENS
Provided by Melissa Roberts
Categories Egg Leafy Green Brunch Poach Valentine's Day Vegetarian Quick & Easy Lunch Parmesan Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F with rack in middle.
- Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
- Whisk together milk, 1 egg, and 1/4 teaspoon each of salt and pepper. Pour over bread. Sprinkle with cheese and press lightly to help bread absorb custard. Let stand until absorbed, 15 to 30 minutes.
- Dot with butter and bake, uncovered, until puffed and golden, 20 to 25 minutes.
- Bring 2 inches water to a boil with a few drops of vinegar in a small deep skillet or saucepan. Break each remaining egg into a cup and slide into water, spacing eggs apart. Poach at a bare simmer to desired doneness (we prefer firm whites with runny yolks, 2 to 3 minutes).
- Meanwhile, toss greens with remaining 2 teaspoons vinegar, oil, and 1/8 teaspoon salt.
- Divide pain perdu between 2 plates and top with salad. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and place on top of salad. Lightly season eggs with salt and pepper.
BANANA-HAZELNUT PAIN PERDU DUET
The ultimate breakfast at our house is French toast with warm bananas and Nutella. Pass it around with confectioners' sugar, maple syrup and fresh mint. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- On each of 4 bread slices, spread cream cheese and Nutella to within 1/2 in. of edges. Top with banana slices, brown sugar and remaining bread. In a shallow bowl, whisk eggs, milk, liqueur, cinnamon and vanilla., In a large cast-iron or other heavy skillet, heat butter over medium-low heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 30 seconds. Place sandwiches in skillet; toast until golden brown, 4-5 minutes on each side. If desired, serve with toppings.
Nutrition Facts : Calories 469 calories, Fat 23g fat (10g saturated fat), Cholesterol 221mg cholesterol, Sodium 340mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 3g fiber), Protein 13g protein.
NEW ORLEANS PAIN PERDU
Make and share this New Orleans Pain Perdu recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 300°; butter the baking sheet.
- In a shallow dish, whisk the eggs, milk, cream, whiskey, sugar, vanilla, and salt together.
- Dunk the bread slices into the egg mixture and soak them for at least 10 minutes, turning if needed to coat evenly, until saturated but short of falling apart.
- Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large skillet over medium heat.
- Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
- Put the first slices on the baking sheet and keep them warm in the oven.
- Continue cooking the remaining slices, adding more butter and oil as needed.
- When all the French toast is ready, dust with powdered sugar.
- Serve immediately with berries and maple syrup, if desired.
Nutrition Facts : Calories 601.8, Fat 21.3, SaturatedFat 10.1, Cholesterol 256.8, Sodium 1170, Carbohydrate 76.3, Fiber 3.8, Sugar 9.7, Protein 19.6
PAIN PERDU (NEW ORLEANS-STYLE FRENCH TOAST)
Categories Orange
Number Of Ingredients 6
Steps:
- In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy. Pour mixture into a shallow pan.
- Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
- Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray. Cook the bread slices 1 to 2 minutes on each side, until golden brown.
- Serve hot.
CHOCOLATE FRENCH TOAST (PAIN PERDU) BY MELISSA D'ARABIAN
Saw this on "Ten Dollars Meals" and posting for safe keeping and will probably be making for Valentines Day morning.
Provided by diner524
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Special equipment: 9 by 5-inch baking dish.
- In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined. Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
- Preheat the oven to 375 degrees F.
- Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
- Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.
PAIN PERDU
What we call French Toast the French call Pain Perdue. Sometimes served for dessert with fresh fruit. Posted for ZWT3
Provided by Julie Bs Hive
Categories Breakfast
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the eggs, milk, vanilla, sugar and cinnamon until blended. Arrange the bread in a large shallow baking dish, overlapping the slices if necessary.
- Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
- Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400°. Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
- Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
- Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
Nutrition Facts : Calories 182.3, Fat 9.6, SaturatedFat 4.8, Cholesterol 144.2, Sodium 198.8, Carbohydrate 16.4, Fiber 0.7, Sugar 2.9, Protein 7
FRENCH CUSTARD TOAST ( PAIN PERDU)
This is fabulous for a brunch or special breakfast.Pain Perdu, literally "lost bread", is an ingenious way to transform day-old bread into heavenly French toast, fried until crispy on the outside but still creamy in the center.Serve with fresh berries or a fruit salad on the side if you wish. Prep time does not include the time for soaking the bread slices. This can be made the night before you wish to serve it.
Provided by Leslie in Texas
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange bread slices in single layer in 2 9x13 baking dishes.
- Whisk eggs,milk, sugar, lemon peel,vanilla, salt and nutmeg in large bowl until blended.
- Pour over bread; let soak 5 minutes.
- Turn slices over; cover with plastic wrap and refrigerate several hours or overnight.
- Melt 2 tablespoons of butter with 2 tablespoons of oil on griddle or in each of 2 large, heavy skillets( preferably nonstick) over medium-high heat.
- Add bread and fry until golden brown, about 5 minutes per side; do not undercook or the insides will not be completely set.
- Transfer to a heated platter,sprinkle with powdered sugar and serve immediately with the syrup of your choice.
Nutrition Facts : Calories 694.3, Fat 29.5, SaturatedFat 10.5, Cholesterol 177.6, Sodium 1086.3, Carbohydrate 85.6, Fiber 4, Sugar 20.4, Protein 20.8
BACON AND GRUYERE PAIN PERDU
Make and share this Bacon and Gruyere Pain Perdu recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Butter the insert of a large slow cooker.
- In a large skillet, cook the bacon over medium heat until crisp and browned.
- Transfer to paper towels to drain; crumble the bacon.
- Pour off all but 1 T of the fat from the skillet.
- Add the shallots and cook over medium heat, stirring occasionally, until softened, about 2 minutes.
- In a large bowl, beat the eggs until blended.
- Beat in the milk, nutmeg, and salt and pepper to taste.
- Stir in the bacon, shallots, and Parmesan.
- Place the bread cubes in a large bowl.
- Pour the mixture over the bread cubes and stir well.
- Scrape the mixture into the slow cooker.
- Press the bread cubes down into the liquid; sprinkle with the Gruyere.
- Cover and cook on HIGH for 1 ½ to 2 hours, or until a knife inserted in the center comes out clean.
- Serve hot, scooping it out of the dish.
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