Pain Perdu Lost Bread From Louisiana Recipes

Steps:

• Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time. Serve hot with your favorite toppings or Three Berry Compote.
• Combine sugar, lemon and water in a small sauce pot. Over moderate heat, dissolve sugar into water. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer 7 or 8 minutes. Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. Thicken syrup 5 minutes and pour over fruit. Serve with French toast, pancakes or waffles.

Steps:

• Mix eggs and sugar together. Stir in milk mixing until sugar is dissolved. Stir in cinnamon.
• Melt butter in a flat skillet or griddle on medium high heat (do not burn butter)
• Dip bread in milk & egg mixture and place on hot skillet. Do not let bread sit in mixture too long or it will be soggy and fall apart.
• Cook bread in melted butter on both sides until firm and golden brown. Serve warm.

Steps:

• Spray a 9x13-inch baking dish with nonstick cooking spray.
• In a medium saucepan, combine the brown sugar, syrup, and butter. Bring to a boil over medium heat, stirring constantly for 1 minute.
• Pour the syrup evenly over the bottom of the prepared dish. Arrange the bread slices in the dish on top of the syrup mixture. Set aside.
• In a large bowl, whisk together the eggs, milk, vanilla, and salt. Pour the mixture over the bread slices. Cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350°. Uncover the dish and bake for 30 minutes, or until the French toast is lightly browned and slightly puffed. Serve hot.

Steps:

• Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside.
• Preheat the oven to 250 degrees F.
• In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
• Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you're cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. Sprinkle with confectioners' sugar and serve hot with the strawberries.

Steps:

• Mix both dry ingredients until thoroughly combined.
• In separate bowl, add eggs, milk and vanilla.
• Mix well and then slowly add dry ingredients into the wet ingredients, mixing well.
• Dip the sliced bread one at a time, turning until thoroughly soaked.
• Have oil heated and place bread into the frying pan, turning until both sides are browned.
• Soak on paper towels.
• Keep doing this until all mixture is used.
• More ingredients can be made at first if your family is large enough.
• May need to add more sugar to the recipe depending on your taste.
• Does not need anything added onto it at the table.

Steps:

• TO PREPARE THE CORNBREAD:.
• Preheat oven to 400; Spray an 8x4x3" loaf pan with nonstick spray.
• In a bowl, add the corn muffin mix, 1 egg, 1/4 cup milk, savory (or thyme) and cayenne.
• Mix according to package directions, then gently fold in the corn.
• Pour into the baking pan and bake for 30 minutes.
• Cool.
• PAIN PERDUE:.
• Slice the loaf of cornbread into 6 even slices, then cut each slice in half diagonally, so you have 12 triangles.
• In a bowl, beat the eggs.
• Add the milk, sugar, nutmeg and vanilla and mix well.
• Pour enough oil into a skillet (or electric skillet) to about 2"; heat to 350.
• Soak the triangles of cornbread in the egg mixture, carefully removing the pieces to the hot oil.
• Fry for 4 to 5 minutes, until golden brown, turning once.
• Remove the pieces from the oil with a slotted spoon and drain on absorbent paper.
• Sprinkle with confectioner's sugar and serve with maple syrup.
• NOTES: You can substitute your own favorite homemade cornbread recipe for the corn muffin mix (you'll need a recipe that would normally fit an 8x8" pan).
• Just omit the corn muffin mix, the 1/4 cup milk and the 1 egg, prepare your own recipe, then add the corn and cayenne as directed, and proceed with the recipe from that point.

Steps:

• Beat together the eggs,sugar,and vanilla extract.
• Dip each slice of bread into the batter to coat both sides.
• Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
• Brown well on both sides,but don't let burn.
• Dust with powdered sugar and serve with warm maple syrup on the side.
• Note: 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).
• The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

Steps:

• Preheat oven to 350 degrees. Trim side and bottom crusts from brioche, leaving top crust intact. Slice brioche 1/4 to 1/3 inch thick. Butter a 9-by-13-inch baking pan; lay bread pieces in pan so that they overlap slightly, with top crusts visible.
• Make custard: In a medium saucepan over medium heat, whisk milk, cream, sugar, vanilla scrapings, and liqueur. Cook until hot but not simmering.
• In a large bowl, whisk together eggs and yolks. Whisking constantly, pour 1 cup of the hot milk mixture into eggs; slowly add remaining milk mixture.
• Pour custard over bread, making sure to soak completely. Bake until firm to the touch, about 1 hour; if needed, press bread with a spatula to keep it moist.
• Remove from oven. Let cool slightly before cutting into rounds with a 3-inch biscuit cutter. Serve warm.