Pain Perdu (or as we Americans call it French Toast)

I'm baaaaaack!


And better than ever.


I got my personal life under control, I will be cohabitating with fellow foodie and cook and I will be blogging away!


One of the cuisines my sexyman (that's what I call him) loves is New Orleans food. Cajun or Creole. It doesn't matter, that stuff is gooood.


So this morning we made Pain Perdu, or french toast as it's more commonly called.


Pain Perdu translates from french as "lost bread". It was a way to use up day old french bread and turn it into something exquisite.


This recipe comes from "My New Orleans The Cookbook" by John Besh. 


French Toast


5 eggs
1/2 cup sugar
1/2 cup half and half
1/4 cup fresh squeezed orange juice
2 pinches ground nutmeg
2 pinches ground cinnamon
1/4 teaspoon vanilla extract
1 pinch of salt
2 tablespoons Grand Marnier, optional
2 tbsp canola oil
12 slices day old, 1-inch thick french bread


Beat together the eggs and sugar in a large mixing bowl until they are well mixed. Add the half and half, orange juice, nutmeg, cinnamon, vanilla, salt, and Grand Marnier, if you like, and mix well.


Heat the oil in a large skillet (we used cast iron skillet) over moderate heat. Working with 3-4 slices of bread at a time, dip the slices of bread into the egg mixture and submerge for a few moments. Remove the bread from the egg mixture and put into the skillet. 


Fry the bread, turning once, until golden brown on the both sides. Repeat with the remaining slices of bread. Serve the french toast hot with homemade preserves, warm syrup or powdered sugar.