Bacon And Gruyere Pain Perdu Recipes

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BACON AND GRUYERE PAIN PERDU



Bacon and Gruyere Pain Perdu image

Make and share this Bacon and Gruyere Pain Perdu recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 11

unsalted butter
8 ounces bacon
2 large shallots, finely chopped (about à 1/2 cup)
5 large eggs
2 cups whole milk
1/4 teaspoon freshly grated nutmeg
salt
fresh ground black pepper
1 cup freshly grated parmigiano-reggiano cheese
6 cups day-old French bread cubes, 1-inch
1/2 cup grated gruyere cheese or 1/2 cup emmenthaler cheese

Steps:

  • Butter the insert of a large slow cooker.
  • In a large skillet, cook the bacon over medium heat until crisp and browned.
  • Transfer to paper towels to drain; crumble the bacon.
  • Pour off all but 1 T of the fat from the skillet.
  • Add the shallots and cook over medium heat, stirring occasionally, until softened, about 2 minutes.
  • In a large bowl, beat the eggs until blended.
  • Beat in the milk, nutmeg, and salt and pepper to taste.
  • Stir in the bacon, shallots, and Parmesan.
  • Place the bread cubes in a large bowl.
  • Pour the mixture over the bread cubes and stir well.
  • Scrape the mixture into the slow cooker.
  • Press the bread cubes down into the liquid; sprinkle with the Gruyere.
  • Cover and cook on HIGH for 1 ½ to 2 hours, or until a knife inserted in the center comes out clean.
  • Serve hot, scooping it out of the dish.

LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)



Louisiana Style French Toast (or Pain Perdu) image

I learned how to make this rich, gooey, caramel-ly version of French Toast when I lived in Louisiana. It is very sweet - feel free to decrease the amount of sugar if you wish. There is no milk in this version. If you don't have a good nonstick pan, you may need to grease your pan with some oil or butter rather than the nonstick spray, as the sugar caramelizes and can be a little messy to clean.

Provided by HeatherFeather

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 large eggs, well beaten or use egg substitutes
2/3 cup sugar
1/2 teaspoon vanilla extract
sliced bread
butter-flavored cooking spray or oil
powdered sugar, for dusting

Steps:

  • Beat together the eggs,sugar,and vanilla extract.
  • Dip each slice of bread into the batter to coat both sides.
  • Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
  • Brown well on both sides,but don't let burn.
  • Dust with powdered sugar and serve with warm maple syrup on the side.
  • Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
  • The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

Nutrition Facts : Calories 333.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.8, Carbohydrate 67.5, Sugar 67.2, Protein 6.3

PAIN PERDU



Pain Perdu image

from All Recipes Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."

Provided by Lavender Lynn

Categories     Breakfast

Time 20m

Yield 12 slices

Number Of Ingredients 6

5 eggs
1/2 cup white sugar
1/2 cup milk
2 tablespoons orange liqueur
1 teaspoon orange zest
12 slices white bread

Steps:

  • In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy.
  • Pour mixture into a shallow pan.
  • Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
  • Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray.
  • Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.

Nutrition Facts : Calories 135.2, Fat 3.2, SaturatedFat 1.1, Cholesterol 78.9, Sodium 162.4, Carbohydrate 21.6, Fiber 0.6, Sugar 9.5, Protein 4.9

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