Apr 022012

Pain Perdu is French for Lost Bread. This is New Orleans version

of French toast. The French bread that is used is usually one day old

or stale. This bread was considered lost because it was no longer

fresh. This was one way, along with bread pudding, to use less than

fresh bread.

8 slices stale French bread sliced on a bias (angled) about

1½-inch thick

1 cup Half and Half

4 Eggs beaten well

¼ cup Sugar

2 teaspoons Vanilla

Nutmeg and Cinnamon to taste

4 tablespoons Butter

4 tablespoons Canola Oil

2 teaspoons Powdered Sugar

In a large bowl, combine the half and half, eggs, sugar, vanilla,

and nutmeg; mix thoroughly. Soak the slices of French bread in the

custard mixture until they are thoroughly soaked. In a large heavy

skillet over medium heat, melt the butter and then add the oil. When

the butter-oil mixture is very hot, fry the soaked bread slices on both

sides, until they are golden brown. Sprinkle powdered sugar on bread

before serving.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.