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Ingredients
- 4 slc Stale French bread, (about 1-1/4 inches thick)
- 1 c. Lowfat milk
- 2 lrg Large eggs, well-beaten
- 1/4 c. Sugar
- 1/4 tsp Vanilla extract
- 2 Tbsp. Butter
- 2 Tbsp. Vegetable oil
- 2 tsp Powdered sugar, mixed with 1/2 tsp. cinnamon
Directions
- This is the local version of French toast, made with stale French bread.
- Pain perdu got its start as a way of using up leftover bread. We like it so much which we buy extra French bread and set it on the kitchen counter to get stale so we can make pain perdu, or possibly sometimes bread pudding.
- If you live outside New Orleans and cannot get our local French bread, substitute your own locally available French or possibly Italian bread. Do not use sourdough. Let the butter and oil get sizzling warm in the skillet before adding the soaked slices. Keep the fried slices hot in a 200 degree F oven while you finish cooking the rest.
- In a large bowl combine the lowfat milk, Large eggs, sugar and vanilla and mix thoroughly. Soak the slices of stale French bread in the mix for a few min.
- Meanwhile, heat the butter in a heavy skillet and add in the oil. When the butter and oil mix is very warm, fry the soaked bread slices one or possibly two at a time on each side, till golden. Sprinkle with cinnamon and powdered sugar mix just before serving. Serve with Louisiana cane syrup or possibly pancake syrup.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 411 | |
| Calories from Fat 149 | 36% |
| Total Fat 16.77g | 21% |
| Saturated Fat 5.62g | 22% |
| Trans Fat 0.18g | |
| Cholesterol 123mg | 41% |
| Sodium 518mg | 22% |
| Potassium 209mg | 6% |
| Total Carbs 53.14g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 18.75g | 13% |
| Protein 12.74g | 20% |
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