Beginning Cooks Pain Perdu
One of the original versions of French Toast is still just as delicious today. This lost bread (pain perdu) combines bread, egg, milk, vanilla, orange and strawberries to make a sweet breakfast.
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Beginning Cooks #171
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Sweet Pain Perdu aka French Toast !
Video Recipe for French Toast made in France ! Fun, fast, delicious and all the details are included in the description. Mouthwatering !
Imagine that : Your kids just came back from what can be called a shitty day. But Mommy or Daddy (please dads cook ! ) can fix this up with a big shiny pile of delicious FRENCH TOAST ( Pain Perdu )... You will make their day and your evening too lol
Please comment because I wanna hear from you !
And if you like it, even a little smile on a bad joke, please like it I will be glad and I will take english lessons...
Ingredients
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- 4 thick slices of stale bread ( hard and dry )
NB : That is why it is called in France Pain Perdu (translation : Lost Bread) , because otherwise, you would have to trash it.
- 1 egg
- 1/2 cup of Milk
- 2 TBSP of white sugar
- 2 TBSP of brown sugar ( for the caramelization)
- 1 small bag of vanilla sugar (actually I used half of it but what if you loooove vanilla ?)
Cookware
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- mixing bowl
- frying pan
- wire whip
Instructions
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- In the mixing bowl, add the milk and the white sugar, mix well
- Add the vanilla sugar, and one egg
- Whip it till smooth
- Really soak up the bread in this liquid
- The bread will absorb everything (normally)
- Frying pan over medium low
- 10 minutes lay in
- Turn them over a few times, till they go just under golden brown
- Sprinkle both sides with brown sugar to caramelize
- Let it cook 30 s - 1 minute, turning over the slices
- Done, time to eat !
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Pain Perdu -French Toast , my Grandma's recipe by @PaysProvencal
This is how my French Grandma taught me to make Pain Perdu aka french toast. As its french name means lost bread (literally translated), we used to make this recipe when you have 4-6 days old leftover bread that is too hard to eat like that (ie french people do not like to waste food).
I let the bread pieces soaked all night in the batter in the fridge so it adsorbed and get very soft. Once baked, it is very tasteful ! ENJOY !
French Toast ????????????|Pan Dulcis - Pain Perdu|Rama g's Kitchen
French toast dates back to ancient Rome. A similar recipe can be found in the book of Apicius from the 5th century BC. The Romans dipped slices of bread in milk (and sometimes eggs) before frying them, and called it “Pan Dulcis.”
French toast is also called “lost bread” or “pain perdu”, the simple recipe called for stale bread to be soaked in a mixture of milk and eggs and fried. Sound familiar? It should, pain perdu is what the french call french toast today.
#FrenchToast #PanDulcis #PainPerdu #RamagsKitchen
Background music????
Le Baguette by Alexander Nakarada |
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Regards
Rama g's Kitchen
#HowToBloke ???????? Recipe for French Toast|Pain Perdu|Brioche Perdue — a sweet eggy bread/brioche recipe
Watch HowToBloke knock-up a delicious sweet egg snack called French Toast (or, Pain Perdu in French). Normal sliced bread or Brioche-type bread and a simple egg mixture can create a delicious eggy bread snack of the sweet not savoury variety. French Toast is ideal for brunch or as an afternoon snack. French Toast is not actually regular toast but bread (or brioche type bread) coated with an egg batter and fried in butter.
???? French toast toppings can include; cinnamon sugar, clotted cream, honey, maple syrup, yoghurt, ice-cream, raspberries, red fruits compote, blueberries, apple sauce, sprinkles, sliced tinned peaches, and strawberry jam.
???? You can transform your sweet French Toast into a savoury snack by topping with maple syrup, rashers of bacon, and maybe a thin slice of cheese! ✔
How to make French toast-The real Pain Perdu cooked in less than 10 min.
Hello Foodies,
this week recipe is about an old recipe and a very easy one: The French Toast or as we call it “Pain Perdu”. It does mean literally Lost Bread. This is a tip for my fellow travellers on the road, campers, nature lovers who go cooking in the “bush”. Don’t ever throw your bread to the birds anymore, this recipe is a feast for your tummy.
Happy cooking wherever you are.
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Thank you and Bon Appetit,
David