Lemony Pain Perdu (French Toast)

Submitted by Librarybaker

"This is another recipe from the time we lived in New Orleans. Pain perdu means "lost bread" and was another to way to use up stale French bread. The light touch of lemon peel in this recipe is delicious. This makes a custard style French toast, creamy in the center, but firm on the outside. The cinnamon and nutmeg are optional, but my family likes the nutmeg and lemon flavor together. I usually use two iron skillets for this, so I divide the fat into the two skillets for frying."

 

• Ready In: 20mins
• Ingredients: 12
• Yields: 8 slices
• Serves: 4

ingredients

• 8 slices French bread, 1 1/2-inch thick
• 1 1⁄2 cups milk
• 1⁄2 cup half-and-half
• 3 eggs, beaten
• 1⁄4 cup sugar
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg (optional)
• 1⁄2 teaspoon cinnamon (optional)
• 4 tablespoons butter
• 4 tablespoons oil

directions

1. Mix the milk, half and half, eggs, sugar, vanilla, lemon peel, and salt together.
2. If using the spices, mix them in at this point.
3. Place the bread slices on a baking pan with sides. Pour the above mixture over the bread.
4. Allow the bread to soak up the mixture for 5 minutes. Turn the slices over and let the bread soak for another 5 minutes.
5. Meanwhile melt the oil and butter together over medium to medium-high heat. I usually divide this into two skillets, so I use 2 tablespoons butter and 2 tablespoons oil per skillet.
6. Add the bread slices to the skillets and cook for about 5 minutes per side, or until golden brown.