Pain Perdu Lost Bread New Orleans Style French Toast 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:

• 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:

• Preheat the oven to 300°; butter the baking sheet.
• In a shallow dish, whisk the eggs, milk, cream, whiskey, sugar, vanilla, and salt together.
• Dunk the bread slices into the egg mixture and soak them for at least 10 minutes, turning if needed to coat evenly, until saturated but short of falling apart.
• Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large skillet over medium heat.
• Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
• Put the first slices on the baking sheet and keep them warm in the oven.
• Continue cooking the remaining slices, adding more butter and oil as needed.
• When all the French toast is ready, dust with powdered sugar.
• Serve immediately with berries and maple syrup, if desired.

Steps:

• In a large bowl combine the half-and-half or milk, eggs, sugar, vanilla and nutmeg and mix thoroughly. Soak the slices of stale French bread in the custard mixture until they're thorougly soaked. Meanwhile, melt the butter in a heavy skillet and add the oil. When the butter and oil mixture is very hot, fry the soaked bread slices one or two at a time on each side, until golden brown. Drain on paper towels and hold in a warm oven until all the slices are cooked. To serve, Sprinkle with cinnamon and powdered sugar mixture just before serving. Serve with Louisiana cane syrup, a strongly-flavored honey or any good syrup of your choice (real maple or fruit syrups are lovely too, but avoid that artificially-flavored pancake syrup).