Pain perdu (French toast)

Name: Pain perdu (French toast)
Cuisine: American
Ingredients: 1 loaf French bread; 4-6 eggs depending on how much you make; 1-2 cups milk x; 1 heaping tablespoon flour; 1/3 cup sugar; 1 splash vanilla extract; Good pinch of salt

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

My mother is French and I grew up eating this almost daily

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

My mother is French and I grew up eating this almost daily

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Ingredients

1 loafFrench bread
4-6eggs depending on how much you make
1-2 cupsmilk x
1heaping tablespoon flour
1/3 cupsugar
1 splashvanilla extract
Good pinch of salt

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Steps

1

Slice bread into 1 inch or so slices (I like mine thick)
2

Whisk well the remaining ingredients.
3

Soak the bread in the custard until completely saturated.
4

In a skillet on med-hi heat, melt 2 tablespoons butter and a 1 tablespoon oil. Cook each slice until golden brown on both sides, adjusting the heat if necessary so it doesn't burn.
5

The tablespoon of flour helps to produce a very nice crust. Serve with butter and powdered sugar or whatever you like on yours.
6

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Cooksnaps

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SherryRandall: The Leftover Chronicles @sherrys_chronicles

on September 12, 2016 19:55

Benton, Kentucky

I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!