Recette: Délicieux Pain perdu

Pain perdu. In a large bowl, whisk together. This is an excellent recipe to use as a basic pain perdu recipe to which you can add warm gnutella and make sandwiches of before french-toasting or cream cheese and orange marmalade a la Mimi's Restaurant. A super use for leftover egg bread and a rich treat!

A cross between bread pudding and French toast, Pain Perdu looks especially elegant when cut into neat rounds with a biscuit cutter or drinking glass. A cross between bread pudding and French toast, Pain Perdu looks especially elegant when cut into neat rounds with a biscuit cutter or drinking glass. Pain Perdu is really the origins of our American "French Toast" recipes, but I find it's even better with a thicker, heartier bread like a baguette. You can have Pain perdu using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pain perdu

1. It's 150 ml of lait entier.
2. Prepare 2 cc of cacao non sucré.
3. It's 1 cc of cannelle.
4. You need 12 of tranches de pain de mie (ou du pain normal) rassis préférable.
5. Prepare 1 of oeuf.

What are the ingredients of Le Pain Perdu? The ingredients are simple and chances are you have all of them already on hand. Pain Perdu (pronounced pan pare-due) literally means "lost bread", referring to this dishes' magical ability to rescue stale bread that would otherwise be lost. It's the original French Toast, and with a crisp buttery exterior and a soft custardy interior Pain Perdu makes for a sinful Sunday morning brunch.

Pain perdu step by step

1. Dans un saladier, battre l'oeuf..
2. Faire chauffer à la casserole le lait et y ajouter la cannelle et le cacao pour bien mélanger.
3. Laisser tiédir et mélanger avec l'oeuf..
4. Tremper le pain pour l'imbiber et le mettre à cuire dans une poêle chaude. Bon appétit.

This French toast recipe, or pain perdu, is an easy preparation of thickly sliced bread soaked in a sweetened, vanilla-scented custard mixture and then fried in butter to golden perfection. The name pain perdu literally means lost bread and is used in reference to using day-old bread that would otherwise be lost. Dress up this French toast recipe with a dusting of confectioners' sugar, whipped. In large skillet heat oil over medium heat. Repeat with remaining bread, adding more oil if necessary.