Welcome to my Saturday !
Another week is gone but Monday is a holiday with President Day . So maybe my hubby will get over the flu he’s trying to fight. This week as we get ready for THE BIG PARTY – Mardi Gras – I share a Louisiana tradition :
Pain Perdu ( Grandpa Lost Bread)
The recipe — and name — were brought to America by early settlers. In France, the dish is called “pain perdu,” meaning “lost bread.” Why lost bread? Originally, people made French toast from stale bread in order to make use of bread that would otherwise have been thrown away.
- 8 slices stale French bread (cut on bias, about 1-1/4 inches thick)
- 1 cup half-and-half or whole milk
- 4 large eggs, well-beaten
- 1/4 cup sugar or simple syrup
- 2 teaspoons vanilla extract
- A few gratings of fresh nutmeg, to taste
- 4 tablespoons butter
- 4 tablespoons vegetable oil
- 2 teaspoons powdered sugar, mixed with 1/2 teaspoon cinnamon
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).