A crusty, quickly hardening French baguette is the only bread that's just right for a proper Pain Perdu. You've had French Toast before where the bread has literally turned to pudding, yes? That's actually not supposed to happen.
Our Pain Perdu honors the classic French recipe resulting in a tender and slightly firm bread that soaks up pure maple syrup and melty butter perfectly.
Our New Orleans Pain Perdu uses nutmeg and cinnamon along with just a touch of light brown sugar in the French Toast egg batter. Both spices add a lovely warmth to compliment the depth of the brown sugar.
The boys obviously go nuts for the maple syrup, but Eddie's sweetened batter makes the Pain Perdu delectable without it.
See all those nooks and crannies above? You know what's tucked away in there? Tiny little butter love bits. Use salted butter for an even bigger thrill.
Try our other New Orleans recipes:
- Bourbon Milk Punch
- Cajun Jambalaya
- French 75 Cocktail
Smell the spices from here? Share it with others on Pinterest!
- 1 whole baguette day old
- 2 whole eggs organic
- 2 cups milk whole
- 1 tablespoon cinnamon ground
- 2 teaspoons nutmeg ground
- 3 tablespoons light brown sugar
- 1 teaspoons vanilla extract
- 1 pinch Kosher salt
- 3 tablespoons butter salted
- 1 cup maple syrup organic
- Using a bread knife, slice your day-old baguette about 2 inches thick in diameter.
- Using a large bowl add two whole eggs, two cups of whole milk, ground cinnamon, nutmeg, light brown sugar, vanilla extract and Kosher salt.
- Whisk until completely incorporated, about 2 minutes.
- Next add baguette slices and allow it sit in wet batter for five minutes.
- Using a large bottom heavy saute pan add whole salted butter and bring heat to medium.
- Add your baguette slices with 1 inch. separation between each and let it cook for five minutes on each side. Or until golden brown.
- Stack baguette slices 5 at a time on plate to retain heat as you repeat steps 1 and 2.
- Overlap your baguette slices around plate and drizzle desired amount of maple syrup.