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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Semone Bartholomew
[email protected]This recipe was a complete disaster! The Pain Perdu was burnt and the custard coating was curdled.
Junior Docta
[email protected]I'm not sure what I did wrong, but my Pain Perdu turned out really dense. I think I might have overcooked it.
Bennie Lovato
[email protected]This Pain Perdu was a bit bland. I think I would add more spices to the custard coating next time.
Stellastina Appiah
[email protected]I'm not a fan of this recipe. The Pain Perdu was too eggy for my taste.
Caroline Bingham
[email protected]This Pain Perdu was a bit dry. I think I would add more milk or cream to the custard coating next time.
Joanne Cook
[email protected]I thought this recipe was too complicated. There are too many steps involved.
brian nchoe
[email protected]This Pain Perdu was a bit too sweet for my taste. I think I would reduce the amount of sugar in the custard coating next time.
Nathan Gordon
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The Pain Perdu was amazing! The bread was perfectly cooked, and the custard coating was rich and creamy. I will definitely be making this again.
Chris Augustin
[email protected]This Pain Perdu was delicious! The bread was perfectly cooked, and the custard coating was rich and creamy. I will definitely be making this again.
Mehboob Jan
[email protected]I've made this recipe several times, and it's always a hit! The Pain Perdu is always light and fluffy, and the custard coating is rich and creamy. I highly recommend this recipe.
Dee Jay
[email protected]This was my first time making Pain Perdu, and it turned out great! The bread was perfectly cooked, and the custard coating was delicious. I will definitely be making this again.
Kdelsa5
[email protected]I love this recipe! It's so simple to make, but it always turns out perfectly. The Pain Perdu is always light and fluffy, and the custard coating is rich and creamy. I highly recommend this recipe.
Zaid Nazeef
[email protected]This recipe was easy to follow and the results were amazing! The Pain Perdu was light and fluffy, with a crispy exterior. The custard coating was creamy and flavorful. I will definitely be making this again.
Tina Harris
[email protected]This Pain Perdu was a hit at my brunch party! Everyone loved the combination of sweet and savory flavors. The bread was perfectly cooked, and the custard was rich and creamy. I highly recommend this recipe.
SHAMI VLOGS
[email protected]I've never had Pain Perdu before, but I'm so glad I tried this recipe. It was absolutely delicious! The bread soaked up the custard beautifully, and the caramelized sugar topping was the perfect finishing touch. I will definitely be making this again
Gosiame Mosime
[email protected]This New Orleans Pain Perdu recipe is a true keeper! The bread was perfectly crispy on the outside and fluffy on the inside, and the custard coating was rich and flavorful. I loved the addition of the cinnamon and nutmeg, which gave the dish a warm a