Introduction: Pain Perdu : French Toast in the French Style.

Bread dipped in egg and milk is known across the world by different names. In USA and Mexico it is called the French toast and in France it is called Pain perdu. So here is the French toast in the true French style.

Detailed link : http://www.theparisfeast.com/2017/02/pain-perdu-fr...

Step 1: Ingredients

Eggs : 5

Milk : 1 cup

Sugar : 3 teaspoons

Cinnamon powder : 1/2 teaspoon

Baguette : 1/2

Unsalted Butter : 20 grams

Salt : 1/2 teaspoon

http://www.theparisfeast.com/2017/02/pain-perdu-fr...

Step 2: Cut the Baguettes Longitudinally at a Slanting Angle of About 5 Centimeters in Thickness.

Step 3: Take the Eggs in a Deep Bottomed Bowl and Add Salt to It. Whisk Nicely.

Step 4: Add Milk and Whisk

Step 5: Add the Sugar and Mix Well.

Step 6: Add the Cinnamon Powder and Whisk Again.

Step 7: Put the Butter on a Non-stick Pan and Let It Melt.

Step 8: In the Meantime Dip the Bread Pieces in the Batter and Coat Them Nicely. Place Them on the Buttered Pan.

Step 9: After a Minute, Sprinkle Them With Sugar and Change the Sides and Cook the Other Side for 30 Seconds.

Step 10: Remove Them From the Pan and Sprinkle Sugar and Cinnamon Powder and Serve Them Hot.

Comments

author
datkinson3 (author)2017-07-31

I love using different bread for french toast! My favorite by far is a blue berry loaf bread hand sliced and dunked in a traditional french toast egg wash. I love your skills, and tools you decided to utilize in the kitchen, excellent taste.

author
william1370 (author)2017-02-10

Wow, I can't believe I've only ever used sliced bread! big question though is slice thickness and also egg absorbtion. Like ensure the baguette is thoroughly soak in egg to its core or just a dip on each side?

author
mitantig (author)william13702017-02-11

Thank you william. Yes baguette pieces are bit thicker so that makes the toast more spongy and soft. For them you must place one side in the batter, press lightly with your fingers and then turn the side and do the same. Let the batter drip for a few seconds. This makes the top slightly crunchy but the center is soft.

About This Instructable

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Bio: Lives in Paris and author of the blog The Paris Feast based on Paris, Food, Recipes and Travel ideas.
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