Is what we had for breakfast the other night.
It goes by the name pain perdu (which means lost bread)
Pain perdu because it is made from stale or "lost" bread
French toast because "pain perdu" is French.
The French don't eat it for breakfast
But we Americans do!
And often it is a special breakfast.
Thick slices of baguette are soaked in a milk and egg mixture (to which I also add
a little vanilla and a bit of mace)
and then fried in butter.
We don't have it all that often
And perhaps we should,
for it made a wonderful breakfast.
And although it is often served with powdered sugar
or maple syrup or a fruit syrup,
We like to serve it with a hefty shower of granulated sugar
and thick slices of bacon.
It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.