For this article, I will discuss
Pain perdu. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. The age-old technique of reviving stale bread slices by dipping them into a milk-egg mixture and frying to a crisp golden brown is known in France as pain perdu (lost bread).
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass. Pain perdu literally means "lost bread." The recipe was created as a scrumptious solution for what to do with stale loaves that were about to be "lost" or thrown out. You can have Pain perdu using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Pain perdu
- Prepare 150 ml of lait entier.
- Prepare 2 cc of cacao non sucré.
- Prepare 1 cc of cannelle.
- You need 12 of tranches de pain de mie (ou du pain normal) rassis préférable.
- It's 1 of oeuf.
It's a smart way to use up any leftover bread you may have from a family dinner or party cheese board. Pain Perdu is really the origins of our American "French Toast" recipes, but I find it's even better with a thicker, heartier bread like a baguette. What are the ingredients of Le Pain Perdu? The ingredients are simple and chances are you have all of them already on hand.
Pain perdu instructions
- Dans un saladier, battre l'oeuf..
- Faire chauffer à la casserole le lait et y ajouter la cannelle et le cacao pour bien mélanger.
- Laisser tiédir et mélanger avec l'oeuf..
- Tremper le pain pour l'imbiber et le mettre à cuire dans une poêle chaude. Bon appétit.
Pain Perdu (pronounced pan pare-due) literally means "lost bread", referring to this dishes' magical ability to rescue stale bread that would otherwise be lost. It's the original French Toast, and with a crisp buttery exterior and a soft custardy interior Pain Perdu makes for a sinful Sunday morning brunch. French toast (like french fries) is an Americanized version of a classic French recipe. The original recipe is called Pain Perdu in french, which literally translates as "lost bread." Some believe the term refers to using day-old bread that would be thrown out if not repurposed. The official Collins French-English Dictionary online.
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