Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
8 servings (serving size: 2 bread slices and about 1/2 cup sauce)

Pain Perdu--literally "lost bread"--was a simple breakfast of day-old French bread dredged in beaten eggs and pan-fried in butter.

How to Make It

Step 1

Combine first 7 ingredients, stirring well with a whisk. Arrange the bread slices in a single layer in a large shallow dish. Pour milk mixture over bread, and let stand until milk is absorbed (about 2 minutes).

Step 2

Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread is golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and 8 bread slices.

Step 3

Combine 2 cups water, wine, 1/4 cup granulated sugar, and cornstarch in a large saucepan, stirring with a whisk. Bring to a boil; cook until reduced to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan, stirring well to coat. Serve sauce with bread slices. Sprinkle each serving with powdered sugar.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

lauren57's Review

TeeBird
May 08, 2014
N/A

CindyW's Review

EastMadison
April 03, 2013
N/A

CathyStamper's Review

CathyStamper
October 17, 2012
N/A

TeeBird's Review

CindyW
May 06, 2010
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!

PinkCamel's Review

lauren57
March 19, 2009
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's Review

PinkCamel
March 02, 2009
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.