Best 5 Overnight Pain Perdu Recipes
Indulge in a delightful culinary journey with our comprehensive guide to overnight pain perdu, a classic French toast recipe with a unique overnight twist. This article presents a collection of three exceptional overnight pain perdu recipes, each offering a distinctive flavor profile and catering to various dietary preferences. Embark on a sensory adventure as we explore the intricacies of this timeless dish, unveiling the secrets to achieving the perfect balance of crispy, golden exteriors and tender, custardy interiors.
1. **Classic Overnight Pain Perdu**: Experience the quintessential overnight pain perdu, a harmonious blend of bread, milk, eggs, and spices. This classic recipe yields a comforting and nostalgic dish that evokes memories of childhood breakfasts.
2. **Savory Overnight Pain Perdu**: Embark on a savory adventure with this unconventional overnight pain perdu recipe. Incorporating herbs, cheese, and vegetables, this savory variation offers a hearty and satisfying meal that's perfect for brunch or lunch.
3. **Gluten-Free Overnight Pain Perdu**: Delight in the timeless flavors of pain perdu without compromising on dietary restrictions. This gluten-free recipe uses alternative ingredients to create a light and fluffy dish that caters to those with gluten sensitivities or allergies.
Prepare to tantalize your taste buds as we delve into the nuances of each recipe, providing step-by-step instructions, ingredient lists, and helpful tips to ensure your overnight pain perdu turns out perfectly every time. Whether you prefer the classic, savory, or gluten-free version, this article equips you with the knowledge and techniques to create an unforgettable breakfast or brunch experience.
PAIN PERDU
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.
PAIN PERDU I
Yes, this is French toast, but a superior one. Unlike normal French toast this batter cooks into a custardy, crispy coating that leaves the bread creamy and oh so good. The use of good egg bread is a must here. Homemade is best, however store bought (such as Hawaiian bread) will work in a pinch.
Provided by Kevin Ryan
Categories Breakfast and Brunch French Toast Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Cut the bread and place on a wire rack to dry out a little as you prepare the batter.
- Whisk the egg to blend. Melt 3 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside.
- Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately--a fresh squeeze of lemon juice and a good dusting of powdered sugar is traditional.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 39.1 g, Cholesterol 108.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 8.1 g, SaturatedFat 10.8 g, Sodium 274.1 mg, Sugar 12.5 g
PAIN PERDU
Steps:
- Place the bread in a large bowl and set aside.
- Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes.
- Serve with powdered sugar and maple syrup.
PAIN PERDU (LOST BREAD FROM LOUISIANA)
Set the bread to soaking before you go to bed and bake the dish of French toast first thing in the morning. From "Screen Doors and Sweet Tea."
Provided by mailbelle
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
PAIN PERDU
This is from Pookie's Bed 'N Breakfast. It's a nice french toast. you need to do the first few steps the night before so you can "marinate" the bread.
Provided by Miss Erin C.
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix eggs, milk, sugar, marmalade, orange juice concentrate and brandy in a large bowl with an electric mixer Cut bread into 1" thick slices and dip into the custard mixture.
- Place the pieces in a flat pan 1.
- 5-2" deep.
- Pour remaining custard mixture over the top.
- Cover with foil and refrigerate overnight, turning bread once.
- Spray electric skillet with non-stick cooking spray.
- Heat to 225-275F and cook bread for 30 minutes on each side.
- Serve with Orange Cream.
- Orange Cream.
- Beat ingredients together until thick.
Nutrition Facts : Calories 867.1, Fat 35, SaturatedFat 18.8, Cholesterol 310.1, Sodium 859.4, Carbohydrate 114.8, Fiber 4, Sugar 46.9, Protein 22.7
Tips:
- Use a good quality bread: A stale or dry bread will not absorb the custard as well and will result in a less flavorful dish.
- Slice the bread evenly: This will help to ensure that the bread cooks evenly.
- Soak the bread in the custard mixture for at least 30 minutes: This will give the bread time to absorb the custard and become soft and flavorful.
- Use a non-stick skillet: This will help to prevent the bread from sticking and burning.
- Cook the bread over medium heat: This will help to ensure that the bread cooks evenly and does not burn.
- Flip the bread once during cooking: This will help to ensure that the bread is cooked evenly on both sides.
- Serve the bread warm with your favorite toppings: Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
Overnight pain perdu is a delicious and easy-to-make breakfast or brunch dish. It is a great way to use up leftover bread and can be customized with a variety of toppings. With a little planning, you can have a warm and flavorful breakfast or brunch in no time.
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