Pain Perdu (Caramelized Louisiana French Toast)

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Pain Perdu is a sticky, chewy, caramelized version of french toast that will forever be a part of my breakfast arsenal. 

I wish I could say this recipe was passed down through the generations. Or that I ate it on an amazing trip to the French Quarter where it changed me forever. Or that I perfected it through years and years of trials and tribulations.

But really, I had a craving for french toast, but I didn't have any milk. So I googled, and I found this recipe.

I know. I'm so boring and unremarkable. Plus: Unfathomable, right? French toast without milk? Heck no! My friends, the beauty of the internet is not only that you can find just about anything you set your mind to (and for each one of those, about 50,000 things that never, ever would have crossed your mind), but you can "visit" areas of the world from, yes, that very armchair in your living room.

Okay, well, fine, I really have been to New Orleans in real life, technically… exactly once, four years ago, not that it really counts. I'd hopped a red eye out of Seattle and flew in to the New Orleans airport, rented a car, and set out to pick up my girl Lizzie up in Mississippi. Yeah yeah, the closest I came to the city and its amazingness was being stuck in standstill traffic on what is apparently the longest bridge in the world, for two hours, and when I'd ventured ONTO the bridge I had to potty, so let's just say it ranks right up there with the two most agonizing hours of my life.

So what I'm trying to say is:

1. I found this recipe on the internet.
2. It's really yummy – you should try it.
3. Be sure you empty your bladder prior to venturing onto the Lake Ponchartrain Causeway.

Here is the recipe for Pain Perdu, which, by the way, gets a coveted One Grunt Up from my guy.

Pain Perdu (Caramelized Louisiana French Toast)

Adapted from a recipe posted on Recipezaar

Serves 2

Ingredients:

• 2 eggs
• 2/3 cup white sugar
• 1/2 teaspoon vanilla extract
• 5-6 slices day-old french bread or other nice crusty bread like Pugliese
• Butter for frying (This is not low fat. Need I mention that?)

Directions:

1. In a medium bowl, beat the eggs, sugar and the vanilla extract well.

   

   

2. Heat a frying pan or griddle to medium.
3. Melt a tablespoon or so of butter in the pan.

   

   (Not low fat!)
    

4. Coat the bread in the mixture, letting the excess drip back into the bowl.

   

5. Add to the frying pan/griddle and cook until golden brown on both sides. Watch carefully; it'll burn easily!

   
   
   

6. Sprinkle with powdered sugar. I use a little tea strainer to sprinkle powdered sugar on things – works so perfectly!

   

7. Drizzle with syrup, if you want. But it's terrific and plenty sweet enough without. Enjoy!