NEW ORLEANS PAIN PERDU
Make and share this New Orleans Pain Perdu recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
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.
Nutrition Facts : Calories 601.8, Fat 21.3, SaturatedFat 10.1, Cholesterol 256.8, Sodium 1170, Carbohydrate 76.3, Fiber 3.8, Sugar 9.7, Protein 19.6
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Daphne Smith
[email protected]This recipe is a keeper! I will definitely be making it again.
Sandra Welch
[email protected]This was my first time making pain perdu and it turned out great! I followed the recipe exactly and it was perfect.
Betselot Tadese
[email protected]I've made this recipe several times and it's always a hit. My family loves it!
Smart Ab
[email protected]I thought this recipe was just okay. The bread was a bit too soggy for my taste.
Khaled Alsabahy
[email protected]This is the best pain perdu recipe I've ever tried. The bread is so fluffy and the sauce is so flavorful. I will definitely be making this again.
Chima Darlington
[email protected]I'm not a huge fan of rum, so I used vanilla extract instead. It still turned out great!
Md Fozlerabbi
[email protected]This pain perdu is the perfect way to use up leftover bread. It's also a great make-ahead breakfast or brunch dish.
Jeniffer Lang
[email protected]I made this for brunch and it was a big success. Everyone loved it!
Sydney Davi
[email protected]This recipe was easy to follow and turned out great! I used a baguette that was a bit stale, which I think helped to give the bread a nice crispy crust.
Sheraz Saleem (Sherazi)
[email protected]I've made this pain perdu several times now and it's always a hit. My family loves it!
Ev
[email protected]This pain perdu was amazing! The bread was perfectly crispy on the outside and fluffy on the inside. The rum sauce was the perfect complement, adding a touch of sweetness and richness.