Pain Perdu

  • PinkCamel Posted: 03/19/09
    Worthy of a Special Occasion

    I used French bread that I had baked that day, not day old, and that may have been why mine was the slightest bit soggy. Or I may have let it soak too long. It was very dense bread. I let it soak until the milk had almost entirely disappeared. About 3 minutes. Besides that - Wow! Delicious! I used cooking sherry for the sauce. I would serve this to guests, it's that good.

  • EastMadison Posted: 03/02/09
    Worthy of a Special Occasion

    Loved this recipe (as did my husband who won't eat much of anything). Fresh fruit and Fench bread are awesome. Will make again and have made again.

  • TeeBird Posted: 05/06/10
    Worthy of a Special Occasion

    I've been making Pain Perdue for years from a New Orleans recipe. The mistake in this recipe is soaking it. It WILL be soggy. Dip it in the egg mixture and shake off as much excess as possible. Then fry it in peanut oil instead of butter. If you want to be decadent, use half and half instead of f/f milk and real eggs! I also use a French Baguettte, doesn't have to a day old. Fabulous!

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