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

CASSEROLE

                    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

                       Cinnamon

                    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

French Toast

                    6 large eggs

                    2 teaspoons vanilla

                    ½ cup whipping cream

                    6 T. Butter

                    8 slices French bread

Make batter - whisk eggs

Add vanilla

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.

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