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    You are in: Home / Recipes / Louisiana Style French Toast (or Pain Perdu) Recipe
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    Louisiana Style French Toast (or Pain Perdu)

    Louisiana Style French Toast (or Pain Perdu). Photo by HeatherFeather

    1/1 Photo of Louisiana Style French Toast (or Pain Perdu)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    HeatherFeather's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat together the eggs,sugar,and vanilla extract.
    2. 2
      Dip each slice of bread into the batter to coat both sides.
    3. 3
      Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
    4. 4
      Brown well on both sides,but don't let burn.
    5. 5
      Dust with powdered sugar and serve with warm maple syrup on the side.
    6. 6
      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).
    7. 7
      The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

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    Nutritional Facts for Louisiana Style French Toast (or Pain Perdu)

    Serving Size: 1 (118 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 333.8
     
    Calories from Fat 42
    12%
    Total Fat 4.7 g
    7%
    Saturated Fat 1.5 g
    7%
    Cholesterol 186.0 mg
    62%
    Sodium 71.7 mg
    2%
    Total Carbohydrate 67.4 g
    22%
    Dietary Fiber 0.0 g
    0%
    Sugars 67.1 g
    268%
    Protein 6.2 g
    12%

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