New Orleans Pain Perdu

Name: New Orleans Pain Perdu
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 large eggs; 3/4 cup whole milk; 1/2 cup heavy cream; 2 tablespoons brandy or 2 tablespoons Bourbon; 2 tablespoons sugar; 2 teaspoons pure vanilla extract; 1/2 teaspoon salt; 8 slices French bread, cut about 1-inch thick on the diagonal; unsalted butter; vegetable oil; powdered sugar; sliced strawberry (other berries or orange or tangerine slices); real maple syrup (optional)

Submitted by ratherbeswimmin

"Literally means “lost bread”. A classic New Orleans breakfast dish."

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Ready In:: 1hr
Ingredients:: 13
Serves:: 4

ingredients

4 large eggs
³⁄₄ cup whole milk
¹⁄₂ cup heavy cream
2 2 tablespoons brandy or 2 tablespoons Bourbon
2 tablespoons sugar
2 teaspoons pure vanilla extract
¹⁄₂ teaspoon salt
8 slices French bread, cut about 1-inch thick on the diagonal
unsalted butter
vegetable oil
powdered sugar
sliced strawberry (other berries or orange or tangerine slices)
real maple syrup (optional)

directions

Preheat the oven to 300°; butter the baking sheet.
In a shallow dish, whisk the eggs, milk, cream, whiskey, sugar, vanilla, and salt together.
Dunk the bread slices into the egg mixture and soak them for at least 10 minutes, turning if needed to coat evenly, until saturated but short of falling apart.
Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large skillet over medium heat.
Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
Put the first slices on the baking sheet and keep them warm in the oven.
Continue cooking the remaining slices, adding more butter and oil as needed.
When all the French toast is ready, dust with powdered sugar.
Serve immediately with berries and maple syrup, if desired.