This morning I used the loaf of french bread I bought Saturday to make some pain perdu(French toast). French bread that is a day or two old is my preferred bread to make pain predu. Sliced about 3/4 of an inch on a bias makes for the tastiest pain perdu in my opinion. Usually I use about 1/4 inch of oil and butter but, today I went the healthier route using just a lil melted butter for each batch.
My dad made THE BEST pain perdu in the world. Mine isn't too shabby either.
A few slices while warm with a lil butter and powdered sugar.
Last Edit: Sept 5, 2011 10:26:46 GMT -6 by Cajunate