Nawlins-style pain perdu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Inch piece vanilla bean | |
| 3 | 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 |
| Serving | ||
| ¼ | cup | Cane syrup (preferably |
| Steen's) | ||
Directions
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
ESSENCE OF EMERIL SHOW#EE61