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Pain Perdu (French Toast)

29 April 2010 9,992 views Add a Comment

I usually don’t eat breakfast, but occasionally I get a hankerin’. This time I was lucky and had a fresh loaf of milk bread from White Windmill that was just screaming to be made into pain perdue (most food sounds more impressive in French..).

Milk bread is dense, with a fine crumb and is perfect for soaking up the egg mixture without falling apart. I know, I should be looking up the details of what exactly milk does when you add it to a bread dough, but Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen is way across the room and I ain’t getting up to get it…

I like to cut the bread about 3/4″ thick. Any thicker and you’ll have trouble getting it to soak up the egg mixture and cook evenly.

Whisk together a few eggs, a splash of milk (you can also add a little sugar if you’d like) a drop in a slice of bread. Gently turn the bread so that it soaks up the egg mixture, but don’t leave it in long enough for the bread to fall apart. Press on it with your fingers, you’ll be able to tell. You should get used to touching food while you’re cooking (clean hands!) – your fingers are the best tools you have in the kitchen.

Melt butter in a heavy pan over medium heat until the foam subsides. Cook until lightly browned on both sides. I also like to sprinkle on a little Saigon cinnamon while the toast is cooking.

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Submitted by: BuHi

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