Monday, December 28, 2009

Custardy French Toast

Thick slices of leftover bread, soaked in an egg, milk, sugar, salt and vanilla mixture and dusted with cinnamon sugar, pan fried for a crispy outer coating.
Thick slices of leftover bread, soaked in an egg, milk, sugar, salt and vanilla mixture and dusted with cinnamon sugar, pan fried for a crispy outer coating.

Custardy French Toast


Pain Perdu (or Lost Bread) is a classic French dish that is intended to use up leftover, stale loaves of bread so that it is not "lost." Pain Perdu is usually served with a generous sprinkling of powdered sugar.

Known by most of us as simply "French Toast" it is a popular dish for breakfast down here in this part of The South, and very often made with thick slices of leftover French bread, though any thicker cut of bread will do. Having leftover French bread in my house is a challenge, because I'm known to just tear off a hunk, slather it with some pure butter and eat it that way on and off throughout the day till it's all gone.

If you happen to have some leftover store-bought Texas toast, French bread, or homemade sandwich bread, this makes for a comforting and lovely meal for breakfast, brunch, lunch or even breakfast for dinner! This is the "old school" way and I love it! Written for two servings, just increase everything as needed for more.


Here's how to make it.

Start with 4 thick slices of French bread, Texas toast or sandwich bread.


Mix eggs, milk, sugar, salt and vanilla. Pour over bread.


Allow to rest for a minute, turn over.


Flip to coat, sprinkle with cinnamon sugar, flip and sprinkle some more. Refrigerate overnight if possible, or if cooking right away, let sit until it's soaked up most of the liquid, about 20 minutes.


Brown in some butter in a hot skillet, remove, top with even more butter, add syrup, sprinkle with powdered sugar if desired and devour. Excellent when served with a side of fried apples!


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Posted by on December 28, 2009
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