Pain Perdu With Apricot Sauce Recipes

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PAIN PERDU RECIPE



Pain Perdu Recipe image

Learn how to make my Pain Perdu Recipe the "Original" French Toast. An easy recipe for a delicious breakfast treat that will put any stale bread to good use!

Provided by Beth Le Manach

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1 day old baguette cut into 8 slices (2in thick)
3 eggs
1/2 cup (120 ml) milk
1 teaspoon (5 ml) sugar
¼ teaspoon (1.25 ml) salt
2 teaspoon (10 ml) vanilla
1 tablespoon (15 ml) orange zest
2 tablespoon (30 ml) syrup
2 tablespoon (30 ml) butter
1 tablespoon (15 ml) orange zest
A sprinkle of orange zest for garnish

Steps:

  • Slice baguette into 2" thick slices set aside.
  • In a shallow bowl add the eggs, milk, sugar, salt, whisk that together and then add the vanilla and orange zest, whisk to combine.
  • Then place bread in the bowl to soak for at least a total of 6 mins (3 mins on each side)
  • While bread in soaking you can heat the syrup. In a sauce pan heat 2 tablespoon (30 ml) of syrup, 2 tablespoon (30 ml) butter and 1 tablespoon (15 ml) orange zest until warm. Keep on a very low flame just to keep warm.
  • Then heat 1 tablespoon (15 ml) of butter in a large non-stick skillet. Place soaked bread in pan, be careful not to crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook for another 1-2 mins until golden brown. Then turn them on their sides to brown a bit, making sure the raw egg is being cooked on all sides.
  • Then remove from a pan and place on a serving platter. Drizzle the orange syrup over the bread and top with some freshly grated orange zest to garnish. Enjoy!
  • Entertaining with Beth is a weekly food series hosted by Beth Le Manach sharing easy recipes for elegant entertaining, that are also simple enough for a weeknight meal! Beth's motto is "Minimum effort for maximum impact!" Food tastes better when shared. So go ahead and have friends over!

Nutrition Facts : Calories 275 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 541 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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 WITH POACHED APRICOTS



Pain Perdu with Poached Apricots image

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

2/3 cup sugar
1/2 cup water
2 whole star anise
1 1/2 tablespoons orange liqueur
9 apricots, halved, pitted
1/2 cup whole milk
6 large eggs
6 1/2-inch-thick slices egg bread
4 tablespoons (1/2 stick) butter
Powdered sugar

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.

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