Friday, March 21, 2008

Pain Perdu (Lost Bread)

As a kid, it was always a happy weekend morning when my Mamere sent my Papere walking over to our house with her tasty cornbread, beignets, or pain perdu. Pain perdu or 'lost bread' is the way my Mamere, and many other South Louisianians, used up any remaining French bread once it went stale.

(Sorry, no photo yet. I plan to make this on Sunday morning and will add the photo then.)

Please note that this recipe is not healthy, but should be enjoyed every so often because it helps one's soul! ;)

Pain Perdu
10 bias-cut slices of stale French bread (cut slices a little over 1 inch thick)
1/2 C butter + 1 Tbsp oil
1 C evaporated milk
1/2 C whole milk
3/4 c sugar
4 eggs, beaten
1 Tbsp vanilla
pinch of salt
powdered sugar
Steen's cane syrup

1) Combine the milks, sugar, eggs, vanilla, salt, cinnamon, and nutmeg in a large wide bowl. Mix well.
2) Immerse the French bread slices in the mixture, turning over, if needed. (Bread should fully absorb the mixture but not be so soaked that it falls apart.)
3) Melt the butter in and add the oil into a large, heavy pan over high heat.
4) Fry up about half of the bread at a time, turning over when golden brown.
5) Once both sides are golden brown in color, remove slices and drain on brown paper or paper towels.
6) Repeat steps 4 - 6 with remaining slices.

It's a good idea to keep the first half of the batch in a low oven, as pain perdu is best served warm.

Sprinkle with powdered sugar or drench in Steen's cane syrup!


2 red beans:

JennDZ - The Leftover Queen said...

This sounds divine! Can't wait to see the pics! :)

Gumbeaux Gal said...

Hey Jenn! I didn't make the pain perdu on Sunday morning. My can opener broke while I was trying to open the can of evaporated milk. :(

Hubby replaced my can opener, so I should be making this very soon! :)

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