(From cousin Marcelle Bienvenu’s cookbook, Whose Your Mama, Are You Catholic, and Can You Make A Roux? Copyright 1991)
Every small town in Acadiana had its own bakery where inexpensive, but delicious French bread was baked daily. The bread was served at every meal and even stale bread was put to good us
Ingredients:
- 2 eggs, beaten
- 1 cup milk
- ¼ teaspoon vanilla extract
- 8 slices stale bread (French if available)
- ½ cup butter or vegetable oil
Directions:
- Prepare the Egg Mixture: In a mixing bowl, combine the beaten eggs, milk, and vanilla extract, whisking until well blended. This creamy mixture will serve as the base for soaking the bread slices.
- Soak the Bread: Dip each slice of stale bread into the egg mixture, ensuring that both sides are thoroughly coated. Allow the bread to soak for a few seconds, allowing it to absorb the flavors of the egg and milk mixture.
- Fry the Bread: In a skillet or frying pan, heat the butter or vegetable oil over medium heat until hot. Carefully place the soaked bread slices into the hot butter or oil, working in batches if necessary to avoid overcrowding the pan.
- Cook Until Golden Brown: Fry the bread slices until golden brown on both sides, turning once to ensure even cooking. This should take approximately 2-3 minutes per side, depending on the heat of your pan.
- Serve Warm: Once the Pain Perdu is cooked to golden perfection, transfer it to a serving plate. Get creative with toppings by dusting the Pain Perdu with powdered sugar, and cinnamon, or drizzling it with honey. I recommend topping it with Stein’s Cane Syrup for an extra touch of sweetness and flavor.
- Enjoy!: Serve the Pain Perdu warm and enjoy the comforting flavors of this classic Southern dish. Whether served for breakfast, brunch, or a leisurely afternoon snack, Pain Perdu is sure to delight your taste buds and warm your heart.
Pain Perdue made a delicious breakfast with butter and cane syrup. For an afternoon snack, it could be sprinkled with cinnamon and sugar and served cold or lightly reheated in the oven or in a cast iron skillet.”
