Nawlins-style pain perdu

Yield: 4 servings

Measure Ingredient
2 \N Inch piece vanilla bean
3 \N Eggs
¼ cup Vanilla sugar
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ cup Milk
6 slices French bread (sliced on bias inch thick)
1 tablespoon Vegetable oil
1 tablespoon Butter, plus extra for
\N \N Serving
¼ cup Cane syrup (preferably
\N \N Steen's)

In a large shallow bowl whisk together eggs, sugar and spices until well-blended. Whisk in milk. In a saute pan, preferably nonstick, heat half of oil and butter over medium heat. Dip bread slices in egg mixture until thoroughly moistened. Carefully transfer half of bread slices to pan and cook until golden brown, 2 to 3 minutes per side, turning once. Transfer to warmed plate. Repeat with remaining bread slices. To serve, dot with butter and drizzle with cane syrup.

Yield: 2 servings


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