What we call French toast, the French callpain perdu. Fried in butter and served covered with powderedsugar, Pain Perdu is considered dessert in France. The followingversion is oven-fried, making it easier to prepare for a crowd.
Recipe: Pain Perdu (FrenchToast)
6 large eggs 1 1/2 cups milk 1 1/2 teaspoons pure vanilla extract 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 10 to 12 thick (1/2 to 1/3 inch) slices day-old French or Italianbread 4 tablespoons unsalted butter Powdered sugar Maple syrup (optional)
In a large bowl, whisk the eggs, milk,vanilla, sugar, and cinnamon until blended. Arrange the breadin a large shallow baking dish, layering or slightly overlappingthe slices, if necessary. Pour the milk mixture over the breadand let stand for at least 30 minutes, carefully turning thebread with a wide spatula and rearranging it so it is evenlymoistened halfway through the standing time.
Position one oven rack in the upper thirdof the oven and one in the lower third and preheat the oven to400°F (205°C). Put 2 tablespoons of the butter on eachof two baking sheets with sides and place in the oven until thebutter melts and pans are hot, about 5 minutes. Tilt the pansso the butter covers them evenly. Remove from the oven.
Place 5 to 6 slices of the soaked breadon each of the hot pans, spacing them evenly. Bake for 15 minutes.Take the pans out of the oven and turn each piece of bread overwith a wide spatula. Return the pans to the oven, placing theone from the top rack on the bottom rack on the top, and bakeuntil the bread is puffed and evenly browned, 15 to 20 minutesmore.
Transfer to a platter, dust with powderedsugar and serve with maple syrup, if desired.
Makes 10 to 12 servings.
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