PAIN PERDU
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
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
ORANGE-CINNAMON FRENCH TOAST
Steps:
- Preheat oven to 400°. In a small bowl, mix the butter, honey and cinnamon. Pour into a greased 13x9-in. baking pan; spread to coat bottom of pan. , In a shallow bowl, whisk the eggs, orange juice and, if desired, salt. Dip both sides of bread in egg mixture. Place in prepared pan. , Bake until golden brown, 15-20 minutes. Invert onto a serving platter; if desired, serve with additional honey.
Nutrition Facts : Calories 158 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 231mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
PAIN PERDU WITH BLUEBERRIES AND ORANGE
Provided by Giada De Laurentiis
Time 57m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the toast: In a medium bowl, whisk the eggs, milk, orange zest, and cinnamon together until smooth. Pour the mixture into a 9-by-13-inch casserole. Add the bread slices in a single layer. Let the bread soak for 10 minutes, turning once.
- For the syrup: Peel the orange and remove the white pith. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place in a small saucepan. Add the sugar, water, orange liqueur or orange juice, if using, star anise, and cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Simmer for 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove the star anise pods and cinnamon stick and discard.
- Preheat a griddle or large nonstick skillet over medium-low heat and add the butter. Using a spatula, remove the bread slices from the egg mixture, allowing any excess liquid to drain. Cook until golden, about 3 minutes each side. Place on 4 serving plates and drizzle with the orange syrup and orange segments. In a small bowl, toss the blueberries and mint together and spoon on top of the French toast. Dust with powdered sugar and serve.
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- To a medium, shallow bowl, add the eggs, milk, orange zest, orange liqueur, and granulated sugar. Whisk to combine and break up the eggs completely.
- In a medium pan over medium heat, melt 1/2 a tablespoon of butter, moving the pan from side to side to evenly distribute the melted butter.
- Use a fork to dip a slice of brioche into the liquid batter, dipping both sides of the brioche. Place the brioche into the prepared pan, cooking each side for approximately 1 minute, or until it's golden brown and crisp. Repeat this step for the remaining brioche slices, melting a 1/2 tablespoon of butter in the pan before frying each piece of bread.
- Cut each brioche slice in half, diagonally, and garnish with strawberry slices and almond slices. Drizzle maple syrup all over, then dust with powdered sugar.
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