PAIN PERDU WITH POACHED APRICOTS
A delicious dessert version of a favorite New Orleans breakfast dish. Pain perdu translates as "lost bread," but you'll find that this is simply a type of French toast.
Yield Serves 6
Number Of Ingredients 10
Steps:
- Stir 2/3 cup sugar, 1/2 cup water and star anise in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Add orange liqueur. Simmer until syrupy, about 3 minutes. Add apricots and cook until apricots soften, stirring occasionally, about 3 minutes. Remove from heat. Cover and keep warm. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before using.)
- Whisk milk and eggs in 13 x 9 x 2-inch baking dish. Add bread in single layer. Let stand until liquid is absorbed, about 5 minutes per side.
- Cook 2 tablespoons butter in heavy large skillet over medium-high heat until butter begins to foam. Add 3 bread slices to skillet and cook until golden, about 3 minutes per side. Transfer to warm platter. Repeat with remaining 2 tablespoons butter and 3 bread slices.
- Divide pain perdu among 6 plates. Spoon warm apricots and syrup over, discarding star anise. Dust with powdered sugar and serve.
PAIN PERDU
Steps:
- Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside.
- Preheat the oven to 250 degrees F.
- In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
- Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you're cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. Sprinkle with confectioners' sugar and serve hot with the strawberries.
PAIN PERDU
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 three-inch rounds
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Trim side and bottom crusts from brioche, leaving top crust intact. Slice brioche 1/4 to 1/3 inch thick. Butter a 9-by-13-inch baking pan; lay bread pieces in pan so that they overlap slightly, with top crusts visible.
- Make custard: In a medium saucepan over medium heat, whisk milk, cream, sugar, vanilla scrapings, and liqueur. Cook until hot but not simmering.
- In a large bowl, whisk together eggs and yolks. Whisking constantly, pour 1 cup of the hot milk mixture into eggs; slowly add remaining milk mixture.
- Pour custard over bread, making sure to soak completely. Bake until firm to the touch, about 1 hour; if needed, press bread with a spatula to keep it moist.
- Remove from oven. Let cool slightly before cutting into rounds with a 3-inch biscuit cutter. Serve warm.
PAIN PERDU WITH CONFIT LEEKS
Enjoy a savoury version of pain perdu (French toast) with soft poached eggs, confit leeks and salty parmesan. It's brilliant for brunch or a special lunch
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Melt 60g butter in a deep frying pan over a medium heat. Whisk in 80ml water and the mustard. Add the leeks, season, reduce the heat to low and cover. Cook undisturbed for 20-25 mins, or until the leeks are tender. Remove from the heat, stir through the parsley and capers, then cover to keep warm.
- Bring a medium pan of water to a simmer, add the vinegar and swirl the water with a wooden spoon to create a whirlpool. Crack an egg into the centre of the whirlpool and poach for 3 mins. Carefully remove using a slotted spoon, then repeat with a second egg.
- Beat the remaining eggs with the milk and half the parmesan. Season. Pour the mixture into a shallow bowl, then place each slice of bread in the liquid for 1 min to soak, turning once. Heat the remaining butter in a large non-stick frying pan with a small drizzle of oil and fry the soaked bread for 3 mins on each side, or until golden brown.
- Top each pain perdu with confit leeks and any juices from the pan, a poached egg and a sprinkling of the remaining parmesan.
Nutrition Facts : Calories 812 calories, Fat 52 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
PAIN PERDU WITH APRICOT SAUCE
This New Orleans style French toast is topped with a simple warm apricot sauce - a perfect cold-morning breakfast meal.
Provided by Allrecipes Member
Categories New Orleans
Yield 6
Number Of Ingredients 10
Steps:
- Apricot Sauce: In a heavy saucepan, stir together the sugar, water and cinnamon stick; cook over medium heat until sugar dissolves. Bring to boil; simmer until syrupy, about 3 minutes. Add apricots and cook until apricots soften, stirring occasionally, about 5 minutes. Remove from heat. Cover and keep warm. (Note: sauce can be made ahead. Cover and refrigerate. Re-warm over medium-low heat before using.)
- Pain Perdu: Whisk milk, eggs and salt in 13 x 9 x 2-inch baking dish; add bread in single layer. Let stand until liquid is absorbed, about 1 minute per side.
- Heat 2 tablespoons CRISCO® Butter Flavor All-Vegetable Shortening in heavy large skillet over medium-high heat; add 3 bread slices to skillet and cook until golden, about 3 minutes per side. Transfer to warm platter. Repeat with remaining 2 tablespoons Butter Flavor CRISCO® and 3 bread slices.
- Divide pain perdu among 6 plates. Spoon warm apricot sauce over, discarding cinnamon stick. Dust with powdered sugar and serve.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 69.4 g, Cholesterol 168.9 mg, Fat 17.6 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 5.1 g, Sodium 457.1 mg, Sugar 31.2 g
PAIN PERDU I
Yes, this is French toast, but a superior one. Unlike normal French toast this batter cooks into a custardy, crispy coating that leaves the bread creamy and oh so good. The use of good egg bread is a must here. Homemade is best, however store bought (such as Hawaiian bread) will work in a pinch.
Provided by Kevin Ryan
Categories Breakfast and Brunch French Toast Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Cut the bread and place on a wire rack to dry out a little as you prepare the batter.
- Whisk the egg to blend. Melt 3 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside.
- Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately--a fresh squeeze of lemon juice and a good dusting of powdered sugar is traditional.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 39.1 g, Cholesterol 108.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 8.1 g, SaturatedFat 10.8 g, Sodium 274.1 mg, Sugar 12.5 g
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