PAIN PERDU - French Toast
#painperdu #frenchtoast #frenchtoastrecipe #thebestfrenchtoast
PAIN PERDU - French Toast!
0:00 Introduction
0:30 Ingredients
0:50 All about the Bread
1:30 Let's Make Custard
2:10 Soak the Bread
2:30 Pan-Frying
2:55 Perfectly Golden
3:10 Crispy Cinnamon Sugar Finish
3:50 Let's Eat
It’s your step-by-step foolproof guide to PAIN PERDU, the famed French toast!
Ready? Because this perfect recipe for Pain Perdu, or French toast, “ce fait tomber vos chaussettes!” No, seriously! I am not joking, it WILL knock your socks off. Ok, it’s a breakfast recipe, so if you’re in slippers, they’ll pop off too, LOL!
But first, I wanna say thank you. Thank you for making Weekend at the Cottage your go-to site for easy, delicious food and drink recipes. We know you want the best and we work hard and with great passion to get things right for you! With this post, it took three back-to-back production days in the test kitchen to nail it. Yours truly had to try each and every one. It was a tough go, but I did it all for you! (More please! Joking… not joking!)
Make this recipe exactly as written and be ready to sit down and eat it toute suite (right away), as soon as the PAIN PERDU goes from skillet to plate. Then, SHARE the recipe with friends and PIN it to a favourite board. Like us, you’ll want your family and friends to know about this tasty breakfast idea.
Let’s go through the steps so you can enjoy PAIN PERDU:
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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
La recette du pain perdu
Bonjour mes gourmands,
ayant très peu de temps à accorder à la pâtisserie ces derniers temps, je vous propose quelque chose de très simple à faire mais très bon !
L'automne arrive à grand pas et c'est bien le genre de plaisir qui fait du bien.
Sans compter que cette gourmandise contribue à ne pas faire de gâchis.
Je me suis fortement inspiré de la recette des secrets de Muriel dont voici le lien : alors n'hésitez pas à aussi liker sa vidéo !
J'ai volontairement supprimé toute musique dans ma vidéo pour la rendre encore plus immersive, comme si vous étiez à mes côtés.
Dites moi ce que vous en pensez dans les commentaires ...
A très bientôt
Dom
Si vous êtes pressés ... voici un accès direct aux différentes étapes :
0:00 Générique
0:15 Le pain
0:51 Le lait de poule
4:42 La cuisson
7:19 Dégustation
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Liste des ingrédients et du matériel :
▶️
L'intégralité de mes fiches recettes (actuelles et à venir) :
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#lapatededom #Pain #Perdu
Pain Perdu / Lost Bread / French Toast - The Easy Cajun
#CrazyKitchenCorner
Pain Perdu / Lost Bread / French Toast
Pain Perdu (pronounced pan pare-due) literally means lost bread, referring to this dishes' magical ability to rescue stale bread that would otherwise be lost. It's the original French Toast, and with a crisp buttery exterior and a soft custardy interior, Pain Perdu can certainly make for a sinful Sunday morning brunch.
I know you remember when your “mama and dem” made some pain perdu. And it didn’t matter one bit if it was prepared for brunch, lunch . . . breakfast, dinner, or supper . . . it was always sure to be a special treat. And whether you poured Steen’s, Aunt Jemima’s, or pure maple syrup . . . French Toast managed to make your taste buds sing and your belly extra happy. Below is my simple recipe to get you started making your group of loved ones smile big big. You can dress your lost bread up as I did in the video . . . or . . . just like pancakes, you actually have endless options you could use to add your own personal mojeaux to “da pain perdu party.”
Bread (your choice)
2 eggs
2/3 cup milk
1/4 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Preheat your oven to 350 degrees. Get your eggs, milk, cinnamon, vanilla, and pinch of salt mixed up thoroughly. Use a shallow platter or tray to get your pieces of bread soaked in this egg mixture. Put your favorite pan on a medium high heat, add some butter, and get to work turning each soaked piece of bread in the hot butter until you get them all a pretty golden brown that’s palate pleasing to your eyes. Place the now pan fried bread in the hot oven for 5 to 10 minutes. This is the final step that will serve to help you achieve a nice crisp outside, and a fully cooked and delicious inside, especially if you like thick cut pieces of French Toast the way I do.
Now go ahead and have some fun flashing your personal mojeaux onto the finished pain perdu, and serve them up nice and pretty while still warm. I used syrup, candied pecans, and bananas. But, you can use powdered sugar, strawberries, blueberries, peaches, apples, chocolate, and/or any combination of these or other ingredients that your appetite craves. I guarantee that whatever your mojeaux inspires you to produce, you’ll be “da hero in da house dat day” by virtue of having served a warm platter of luscious Pain Perdu ????
Enjoy!!!
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PAIN PERDU: Use Bread Leftovers to Create a Mouthwatering All-Day Breakfast Dessert (French Toast)
#Lebanon #LebanonTourism #LebaneseVillages #MadeinLebanon #لبنان
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PAIN PERDU: Use Bread Leftovers to Create a Mouthwatering All-Day Breakfast Dessert (French Toast)
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PAIN PERDU: استخدم بقايا الخبز لصنع حلوى الإفطار الشهية طوال اليوم (توست فرنسي)
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French toast is a dish made of sliced bread soaked in eggs and typically milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, and poor knights.
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In France, French toast is called “pain perdu” (lost bread) because you use stale bread to make it. ... The Romans dipped slices of bread in milk (and sometimes eggs) before frying them, and called it “Pan Dulcis.”
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“Lebnen A7la Balad Bel 3alam” and I’ve been trying to prove it since 2012. I’m Anthony Rahayel, passionate Lebanese, dental surgeon by profession, professional photographer, advocate of great food, blogger, YouTuber, influencer, marketing expert and TV presenter; having one and single aim, that is to show Lebanese and the world, “The Lebanon as not seen on TV”. I have founded Lebanon’s street food market “Souk el Akel” and won the award of “World Street Food Blogger of 2019”.
Since 2012 I’ve had only one goal – To uncover the real face of Lebanon, not the one that makes headlines on international television shows, but the real, the amazing, traditional and authentic Lebanon. It is that Lebanon I seek to broadcast far and wide. A Lebanon full of life, passion and vitality, full of people who are producing the most wonderful dishes, meals, desserts and much, much more.
NoGarlicNoOnions with its food blog (5,000 articles to date), Youtube channel (130,000 subscribers), Instagram account (150,000 followers), google maps (600 million views) and Facebook page (95,000 followers) aims to discover the heroes behind this marvelous country, spread happiness and revive “Paris of the Middle East”.
With every day that goes by and every discovery made and every new venture developed, the aim is one. My aim is to keep people connected to each other and to their roots, to make everyone enjoy, smile when they taste something good and unique, to discover the endless food artisans available across the country... creating a positive and rich environment that allows us all to embrace what we have and embrace life.
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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.
To access the full recipe and video, click the link below:
For the full printable recipes and tips on baking and cooking check my blog at
cookingwithfrenchy.com
you can follow me on Instagram: cookingwithfrenchy
you can follow me on facebook: cooking with frenchy
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Thank you and Bon Appetit,
David