Best Pain Perdu Ii Recipes

PAIN PERDU RECIPE

Steps:

• Slice baguette into 2" thick slices set aside.
• In a shallow bowl add the eggs, milk, sugar, salt, whisk that together and then add the vanilla and orange zest, whisk to combine.
• Then place bread in the bowl to soak for at least a total of 6 mins (3 mins on each side)
• While bread in soaking you can heat the syrup. In a sauce pan heat 2 tablespoon (30 ml) of syrup, 2 tablespoon (30 ml) butter and 1 tablespoon (15 ml) orange zest until warm. Keep on a very low flame just to keep warm.
• Then heat 1 tablespoon (15 ml) of butter in a large non-stick skillet. Place soaked bread in pan, be careful not to crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook for another 1-2 mins until golden brown. Then turn them on their sides to brown a bit, making sure the raw egg is being cooked on all sides.
• Then remove from a pan and place on a serving platter. Drizzle the orange syrup over the bread and top with some freshly grated orange zest to garnish. Enjoy!
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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.

LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)

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.

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.