Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!
For 6 sliceds bread, you will need:
- 6 slices Sandwich bread
- 60 ml whole milk
- 60 ml liquid cream
- 10 g Vanilla sugar
- 2 egg yolks
- 4 tablespoons caster sugar
- 3 tablespoons Clarified butter
- maple syrup (optional)
Nutritional information:
Whole recipe Calories
979 49% Proteins
11g 4% Carbohydrates
75g 7% Fats
71g 11% Per 100 g Calories
356 18% Proteins
4g 2% Carbohydrates
27g 3% Fats
26g 4% |
Traffic
|
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 13 min.
Resting : 20 min.
Cooking : 6 min.
Start to finish : 39 min.
Resting : 20 min.
Cooking : 6 min.
Start to finish : 39 min.
Preservation : Just a few minutes once cooked.
At what time?
At what time will I finish if I start at...?At what time should I start if I want to finish at...?
Work that out...
How much will it cost?
For 6 sliceds bread : 0.93 €
Per sliced bread : 0.16 €
Per sliced bread : 0.16 €
Note : These prices are only approximate. Read more...
Step by step recipe:
1 Cut 6 slices Sandwich bread and trim off the crust. |  |
2 Put into the blender goblet: 60 ml whole milk, 60 ml liquid cream, 10 g Vanilla sugar, and 2 egg yolks. Blend for a few seconds until smooth and evenly mixed. |  |
3 Pour the mixture into a dish and leave the slices of bread to soak for 10 mintues on one side... |  |
4 ... then 10 minutes on the other side. |  |
5 Melt 3 tablespoons Clarified butter in a large frying pan over medium heat. Sprinkle the slices with sugar and place in the pan sugar side downwards. |  |
6 Fry until golden on the first side, then turn over and fry the other side. |  |
7 It's ready. Serve hot or warm. You can drizzle maple syrup over the top if you wish. |  |
Remarks:
This is a good way of using up bread that is going a bit dry, as this works even better than fresh bread.You can make it with brioche too, and serve it simply with a scoop of vanilla ice cream, for example, or a little really cold whipped cream (chantilly).
Source:
Home made, but based on how my mother used to make it when I was little.Last modified on: July 20th 2011
You might also like:
Nota: Rollover photos with your mouse to see recipe title.
Follow this recipe
If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.Note: You will need to confirm that you want to follow this recipe.
Quick access to cooking-ez.com
Recipes: My EZ Cooking: | Know How: All about this site: | Do-it-yourself: Miscellanous: Contacts: |
Most wanted: Cookies - Dublin fruit scones - Crêpes Suzette - Spaghetti with smoked salmon - Nanou's chocolate cake - Houmous
Post a comment or question:
Back to top of page