1/1 Photo of 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.
My Private Note
Units: US | Metric
- 1Beat together the eggs,sugar,and vanilla extract.
- 2Dip each slice of bread into the batter to coat both sides.
- 3Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
- 4Brown well on both sides,but don't let burn.
- 5Dust with powdered sugar and serve with warm maple syrup on the side.
- 6Note: 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).
- 7The 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
- Total Fat 4.7 g
- Saturated Fat 1.5 g
- Cholesterol 186.0 mg
- Sodium 71.7 mg
- Total Carbohydrate 67.4 g
- Dietary Fiber 0.0 g
- Sugars 67.1 g
- Protein 6.2 g