Pain Perdu

I picked up a baguette at my little local specialty grocery yesterday and decided that this morning I would make us pain perdu for breakfast (pain perdu is just French for…well…French toast, but it’s always called ‘pain perdu / lost bread’ in New Orleans, and that’s the only place I ever order it. This is the blackberry pain perdu I had last time at Commander’s Palace:

blackberry pain perdue, Commander's Palace, New Orleans LA

It was so delicious!

Ingredients – serves 4:
baguette (1-2 days old, a little stale is good because it will soak up more of the eggy mixture)
2 tbsp sugar
4 eggs
2/3 cup milk
1/2 tsp ground cinnamon
1/2 tbsp vanilla extract
butter for pan
toppings: I used roasted pecans and maple syrup, but you could use creme fraiche, fruit, powdered sugar, honey…

Pain Perdu

I cut the baguette on a steep angle so there will be more bread surface area. Whisk together the milk, eggs, vanilla, cinnamon, sugar:

Pain Perdu

Placed the pieces in the bowl to soak up the mixture (a wide-bottomed bowl is best for this) for about a minute:

Pain Perdu

…then a minute on the other side:

Pain Perdu

The pan was heated to medium-high with butter to fry the bread in. After just a couple of minutes (tops) they were golden brown and ready to turn:

Pain Perdu

…cooked them on the other side, plated, and topped with warm maple syrup and roasted pecans:

Pain Perdu

Soooo good!

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