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Pain perdu

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!
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Other recipes of the same category

 Desserts
  Sandwiches

For 6 sliceds bread, you will need:



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%
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  • Recipe seen 62,736 times
Rating
  • Already noted 5 times
  • Average note : 2.2/3






% 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.
Preservation : Just a few minutes once cooked.


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How much will it cost?

 For 6 sliceds bread : 0.93 €
 Per sliced bread : 0.16 €

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 Note : These prices are only approximate. Read more...



Step by step recipe:


1
Cut 6 slices Sandwich bread and trim off the crust.
Pain perdu : Photo of step #1
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.
Pain perdu : Photo of step #2
3
Pour the mixture into a dish and leave the slices of bread to soak for 10 mintues on one side...
Pain perdu : Photo of step #3
4
... then 10 minutes on the other side.
Pain perdu : Photo of step #4
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.
Pain perdu : Photo of step #5
6
Fry until golden on the first side, then turn over and fry the other side.
Pain perdu : Photo of step #6
7
It's ready. Serve hot or warm. You can drizzle maple syrup over the top if you wish.
Pain perdu : Photo of step #7

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

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