Time 40m Yield 4 Number Of Ingredients 11 Steps:
Heat oven to 400 F. Generously butter a large baking sheet. If desired, remove the crusts from bread slices and discard them or reserve them for another use. Set the bread aside. In a small bowl, beat the eggs with salt, sugar, milk, and vanilla. Pour into a flat-bottomed dish large enough to accommodate a few slices of the bread. Place the bread slices into the dish to soak up some of the egg mixture, a few at a time. Turn with a spatula and let them soak on the other side, but not too long, or they will be too saturated and difficult to turn. Gently remove the soaked bread slices to the buttered baking sheet and continue with the remaining bread slices. Spoon any remaining egg mixture over the slices. Place the baking sheet in the preheated oven. Bake the pain perdu for 15 to 20 minutes, turning after the first 10 minutes to brown on both sides. Serve immediately with melted butter and your favorite honey or syrup.
Time 55m Yield 6 servings Number Of Ingredients 14 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.
Time 1h Yield 4 serving(s) Number Of Ingredients 13 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.
Time 20m Yield 12 slices Number Of Ingredients 6 Steps:
In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy. Pour mixture into a shallow pan. Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through. Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray. Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.
More about “new orleans pain perdu recipes”
Yield 6 Number Of Ingredients 10 Steps:
Apricot Sauce: In a heavy saucepan, stir together the sugar, water and cinnamon stick; cook over medium heat until sugar dissolves. Bring to boil; simmer until syrupy, about 3 minutes. Add apricots and cook until apricots soften, stirring occasionally, about 5 minutes. Remove from heat. Cover and keep warm. (Note: sauce can be made ahead. Cover and refrigerate. Re-warm over medium-low heat before using.) Pain Perdu: Whisk milk, eggs and salt in 13 x 9 x 2-inch baking dish; add bread in single layer. Let stand until liquid is absorbed, about 1 minute per side. Heat 2 tablespoons CRISCO® Butter Flavor All-Vegetable Shortening in heavy large skillet over medium-high heat; add 3 bread slices to skillet and cook until golden, about 3 minutes per side. Transfer to warm platter. Repeat with remaining 2 tablespoons Butter Flavor CRISCO® and 3 bread slices. Divide pain perdu among 6 plates. Spoon warm apricot sauce over, discarding cinnamon stick. Dust with powdered sugar and serve.
