Photo Courtesy of Kthread Photography
French for “Lost bread,” Pain Perdu is a New-Orleans-style french toast. This is a great way to use up your leftover bread from Tuesday night’s Italian dinner. Any fresh fruit is a great addition to this recipe.
Feel free to omit the powdered sugar with the strawberry topping. The benefit to adding sugar to your strawberries is that you get a nice strawberry compote as a result. Practically your own homemade strawberry syrup.
Recipe adapted from Ina Garten of Food Network
Ingredients
- 1 day old french loaf, cut diagonally into 1-inch thick slices
- 4 large eggs
- 1 1/2 cups milk
- 2 tablespoons honey
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon orange zest
- 2 teaspoons kosher salt
- 2 tablespoons sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 2 tablespoons powdered sugar
- 2 cups sliced strawberries
- Unsalted butter
Directions
- Whisk milk, honey, 1 tablespoon sugar, cinnamon, vanilla, nutmeg, salt, and eggs in a large bowl.
- Place bread slices in a 13 x 9-inch baking dish and pour egg mixture over bread. Turn to coat.
- Let stand at room temperature for 20 minutes, turning occasionally until all of the egg mixture is absorbed.
- In the mean time, combine strawberries, remaining 1 tablespoon of sugar, and rind in a bowl. Let stand 20 minutes.
- Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add bread slices to pan, cook 3 - 4 minutes on each side or until golden. Repeat with remaining butter and bread. Warm cooked bread in a plate in the oven at 200 degrees F while you finish cooking the rest.
- Place bread onto plates and dust with powdered sugar. Top with strawberry mixture.
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looks phenomenal, you tried it?
Yes! Its soooo tasty. I am typically a "savory" breakfast lover, but when I do crave something on the sweet side this is my go to! If you're ever at Lucille's Restaurant be sure to try this there!