- 4 large eggs
- ¾ cup heavy whipping cream
- ½ cup 1-2% milk
- 1-2 T good Irish whiskey (I used 1 because of kids)
- 1 T vanilla
- 2 T sugar
- ½ t fine sea salt
- 6-7 slices of French bread, sliced 1½ inches thick
- 1-2 T unsalted butter
- 1-2 T vegetable oil
- powdered sugar, for dusting
- maple syrup, for serving
- The more stale your bread, the better, but I just left my bread out overnight and this worked fine.
- Whisk together the eggs, cream, milk, Irish whiskey, vanilla, sugar and salt. Pour into a shallow, wide bowl.
- Soak each slice of bread for about 10 minutes–flip it halfway through if need be to saturate both sides. However, you do not want the bread to be falling apart.
- Heat a large, heavy pan or griddle over medium heat (I used enameled cast iron, so as the toast cooked, I gradually turned the heat down to medium low).
- Add 1 tablespoon of oil and 1 tablespoon of butter to the pan.
- When it is hot, cook the French toast in batches, cooking to lightly crisp and browned on each side. If you need to add more oil or butter, do so.
- If you are serving the French toast all at once, place the cooked slices in an oven on low heat. I of course always end up playing the short order cook and serving them to my family as they cook.
- Sprinkle powdered sugar over the pain perdu before serving with maple syrup.
Last weekend I decided I was making French toast, and so I picked up some French bread, thinking it might be fun to go fancier than our standard whole grain sandwich loaf. Lo and behold, when I went searching for something a little more interesting than my standard French toast, I came across a recipe for a New Orleans style pain perdu, calling specifically for French bread. And Mardi Gras was coming. And I am a food blogger. So clearly that was the recipe I had to make.
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