c omm a n d e r ’ s p a l a c e
Pain Perdu
(or French Toast) The French call it “lost bread,” because it ennobles stale bread. Not only is it a good use for two-day-old bread, but French toast made with stale bread is also actually better, by virtue of being lighter. Commander’s Palace suggests topping it with honey melted into butter; or go traditionnellement: dust with confectioners' sugar and serve with a pot of preserves.
1 dozen eggs 1 cup milk 1 tablespoon vanilla extract 13 cup packed brown sugar 1 tablespoon ground cinnamon ½ teaspoon ground nutmeg Salt and freshly ground black pepper 4 tablespoons unsalted butter 16 slices day-old French bread, cut ¾-inch thick on the bias ¼ cup confectioners’ sugar ½ cup cane syrup, molasses, or honey butter
In a large bowl, whisk the eggs. Add the milk and vanilla, and whisk until well combined. In a separate bowl, mix the sugar, cinnamon, nutmeg; season with salt and pepper and mix. Add to the egg mixture and whisk until well combined. In a nonstick sauté pan, melt 1 tablespoon of butter over high heat. Place 4 pieces of bread in the egg mixture. Let soak for 5 seconds, flip over and soak a few more seconds. Hold the pieces over the bowl to drain excess. When the butter starts to turn brown and coats the bottom of the pan, about 2 minutes, place bread slices in the pan and turn the heat down to medium high. Cook for 1 to 1½ minutes on each side, until golden brown and heated through. Remove the French toast from the pan and place in a warm area. Wipe the pan with a paper towel and cook the next batch of slices; repeat until all the bread has been cooked. Dust with confectioners' sugar and serve immediately with syrup, molasses, or honey butter. Serves 8
78