Our Favorite Recipes
Pain perdu: French Toast
now fashionable fare.
Now it’s considered stylish fare for Lenten or Easter brunches, but French toast started as a thrifty breakfast food.
When a family’s loaf of French bread got too stale to eat as sliced bread, the frugal cook in the kitchen would slice the stale loaf a bit thicker, soak the slices in a little whipped egg and milk and fried till brown.
New Orleans cooks called the fried breakfast bread “pain perdu,” which translates as lost bread----the bread would have been lost to the family if it hadn’t been turned into a tasty breakfast choice by an enterprising chief.
BLUEBERRY CREAM FRENCH TOAST
1 loaf Texas toast or egg bread, cut into cubes.
8 ounce package cream cheese, lightly softened
1½ cups fresh blueberries, tossed lightly with flour
8 large eggs
1½ cups milk
3/4 cup maple syrup
6 T. Butter, melted
Coat a 13-by-9-2-inch baking dish with cooking spray.
Layer ½ of bread crumbs evenly in baking dish.
Cut cream cheese into cubes and scatter over bread.
Layer blueberries over cream cheese
Cover blueberries with remaining bread
Sprinkle generously with cinnamon
Mix remaining ingredients and pour over bread.
Press bread with spatula to help soak up mixture.
Cover and refrigerate overnight.
Bake at 350 F degrees for 45 to 50 minutes.
BANANAS FOSTER FRENCH TOAST
Bananas Foster Syrup:
1½ cups good-quality maple syrup
2 T. Butter
4 bananas, halved and sliced lengthwise
1 teaspoon rum flavor (extract)
or 1 T. dark rum
Heat syrup over medium heat
Add butter and stir until butter melts and syrup is bubbling
Add bananas and heat thoroughly
Remove from heat
Add rum or rum extract
Return to heat and keep warm
6 large eggs
2 teaspoons vanilla
½ cup whipping cream
6 T. Butter
8 slices French bread
Make batter - whisk eggs
Pour in whipping cream, whisk until well blended
Dip slices of bread into batter and soak thoroughly
Melt 1 to 2 tablespoons of butter in skillet - medium-high heat
Place 2 slices at a time in melted butter
Cook each side until golden brown
Repeat with remaining butter, remaining slices bread.
Serve toast slices with warm syrup and bananas.
(From Oak Alley Plantation Restaurant & Inn. Published in “Fine Dining Louisiana Style” by John M. Bailey)
CINNAMON FRENCH TOAST
Recipe from Egg Beaters
10 1- in-thick slices French bread.
1 cup egg substitute.
1/3 cup skim milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 T. margarine, divided
Combine: egg substitute, milk, cinnamon and vanilla
Pour: ½ of egg mixture into 13-by-9-by-2 inch baking pan
Arrange bread slices evenly in pan
Pour: remaining egg mixture evenly over bread slices slowly
Let stand: 15 to 20 minutes minimum to absorb egg mixture
Over medium heat: melt 1 tablespoon margarine
Cook bread slices for 3 minutes on each side, or until golden brown
Serve with syrup.
Return to the entrees first page..
Church of the Science of God
La Jolla, California 92038-3131
© Church of the Science of GOD, 1993