Doesn’t pain perdu just sound so fancy? It feels like one of those breakfast dishes that just screams “I’m fancy! Order me!” when I see it on a menu. But really, pain perdu isn’t that fancy. It’s french toast made using day-old french bread (rather than sliced bread). Now that I wrote that out, I no longer feel fancy after eating that on Sunday morning. Oh well.
The last time I enjoyed some pain perdu was at the Ruby Slipper in New Orleans. Their pain perdu is not just your average pain perdu….it’s BANANAS FOSTER pain perdu. If you’re ever in New Orleans, I highly recommend this place for a delicious brunch. It’s one of those places that you want to get there early for, though. We locals (well for me, former local since I live an hour away from NOLA now) know about this place, so it’s always packed as the morning goes on.
Since we had some leftover french bread from dinner the day before, I thought it would be a great start to our Sunday to enjoy some pain perdu. Also, it’s strawberry season out here, so there’s always a pint of local strawberries in the fridge. It was completely meant to be.
This pain perdu was just awesome. Next time, I might add more cinnamon and nutmeg though, but otherwise, this was delicious. It’s also a Cooking Light recipe which to me, made this dish even better.
Pain Perdu with Louisiana Strawberry Sauce
Source: mildly adapted from Cooking Light
- 3/4 cup 2% reduced-fat milk
- 2 tbsp. sugar, divided
- 1/2 tsp. ground cinnamon
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. grated whole nutmeg
- 1/8 tsp. salt
- 3 large eggs, lightly beaten
- 8 (1-ounce) slices diagonally cut day-old French bread (about 1 inch thick)
- 2 cups of sliced strawberries
- 2 tsp. orange rind
- 4 tsp. butter
- 1 tbsp. confectioner’s sugar
- In a large bowl, add the milk, 1 tbsp. sugar, cinnamon, vanilla extract, nutmeg, salt and beaten eggs. Stir well with a whisk. Place the bread slices in a 13×9″ pan and pour the wet mixture evenly over the bread slices. After a minute or so, turn the bread slices to coat the other side with the wet mixture. Allow the bread to sit at room temperature for about 20 minutes, turning the slices a couple of times, until all of the wet mixture is absorbed in the bread slices.
- Place the strawberries, remaining 1 tbsp. sugar and orange rind in a small pot over low heat. Cook the strawberry mixture for 20 minutes, stirring occasionally.
- In a large non-stick skillet, melt half of the butter over medium heat. Place 4 of the bread slices on the skillet and cook for about 3 1/2 minutes on each side (or until the bread is golden brown). Remove from the pan, melt the remaining 2 tsp. butter and cook the other 4 slices the same way.
- To serve, sprinkle each serving with confectioner’s sugar and top with the strawberry sauce.