Pain Perdu II

Submitted by RavynLoony

"Pain Perdu is a special New Orleans Style French Toast. The most tender version is made with wide loaves of French or Italian bread. It's great flavor comes from the orange brandy in the batter. -- by Stephanie Fenton"

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 12 slices
• Serves: 4

ingredients

• 5 eggs
• 1⁄2 cup white sugar
• 1⁄2 cup milk
• 2 tablespoons orange liqueur
• 1 teaspoon orange zest
• 12 slices white bread

directions

1. 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.
2. 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.

Reviews

[NorthwestGal]

This was a very delicious French Toast dish. I followed the recipe as written and didn't make any adjustments or changes, and we all thought it was very good. We served it topped with maple syrup. Thank you for sharing your recipe, RavynLoony. Made for 2009 Fall Pick-A-Chef.

 

[Sharon S.]

I didn't actually make this recipe but if I did I would give it 4 stars probably. I just wanted to say that in my family, back when I was a kid, the french toast that we had was pretty different and I think it was due to lack of money that we made it this way. We beat the eggs with a little milk, dipped the bread in it and fried it. After that we served it with butter and salt and pepper. Now a lot of people think this is odd, but when you stop and think about it, what is the difference between french toast this way and just having eggs with salt & pepper and buttered toast? Try it, you'll like it.