I love pain perdu for breakfast. It's something we had often when I was growing up in Louisiana. And I have blogged about it before. This morning I woke up in a mood for pain perdu and I had some challah bread that needed to be used. Given that it was a lazy Sunday morning, breakfast actually turned out to be brunch and it worked out just lovely.
Here's the challah loaf.
Slice at least 1" thick.
Soak in egg/milk mixture.
Served for brunch with fried green tomatoes on my Knowles Ebonette plates.
Today's pain perdu got topped with some real maple syrup for serving. The sweetness of the syrup and the tartness of the green tomatoes played well off of each other. And I love the way that the challah bread pain perdu is so soft and custardy in the centre.
namasté,
I always add a little sugar, vanilla and a pinch of salt to the egg soak. Do you? Or, do you have any other recipes for the egg mixture? thanks.
ReplyDeleteSometimes I add sugar or cinnamon or nutmeg or vanilla. I have also used a couple of tablespoons of different liqueurs for flavouring: Grand Marnier, Bailey's Irish Cream and Amaretto come to mind at the moment. And it depends on the bread as to whether I add salt or not. My previous experience with Fresh Market's challah loaf led me to believe no salt was necessary for the custard today.
ReplyDeleteI wish I could find challah bread here in Hawaii. But we do have Portuguese sweet bread (aka Hawaiian sweet bread) that works pretty well. Now you have me craving french toast and sausage patties.
ReplyDeleteWhat is that translation? Pain refers to the bread, but perdu? The only translation I know in French is a past participle "hidden," but it doesn't seem to make sense here.
ReplyDeleteKelly, pain perdu means lost bread. It was originally made with stale bread that otherwise would have been "lost".
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