Pain Perdu…. Real French Toasts

blogfoodrelated-0101During my childhood my mother was making Pain Perdu or French Toasts with one-old day bread for our 4-Heures – Tea time- Snack time. In our family we never throw away bread we used toasted with butter, jam or chocolate powder, for homemade croutons, or pudding. It was rare we had Pain perdu in the mornings as it is served in the States. No in France, Sunday mornings are dedicatd to Croissants and baguettes, everybody meet at his favorite Bakery on Sunday mornings to buy fresh, crispy Baguette and croisssants put in delicate white paper bags… Ususally around 8-9 am there is a queue in front of the Bakery..
Thanks to Trader Joe’s we now enjoy in our Californian Home hot croissants and hot Chocolate croissants on week ends
But this morning none were left and I had some bread left I decided to make some French Toasts the way we make them in France: we do not pour Maple Sirop on it but we sprinkle tons of sugar!

PAIN PERDU or FRENCH TOATS ( 4 servings)
4 eggs
6 tbsp. milk
6 tsp. vanilla
1 cup white sugar
8 slices bread cut in half
2 tbsp. butter

Combine egg, milk, vanilla in large flat bowl. Mix well.
Place bread in bowl and let it soak up egg mixture on first side then the other.
Heat the butter in a skillet and fry the soaked bread until golden and little brown.
Put the bread on a plate and sprinkle tons of sugar!

I like it with my Dark Coffee with a dop of heavy cream, my husband dips “trempe” his “pain Perdu” into his coffee!


NB.I saw that my friend Laurie from Dalla Mia Cucina
posted Week end Cinnamon Buns for breakfast. Both of us wanted the perfect breakfast for a perfect week end!


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