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.
All of my favorites on one plate. I can't wait to make this!
That is Walter's most favorite breakfast but instead of mace I add a little cinnamon. I don't make it nearly often enough but your post makes me want to make it right now, YUM.
I always learn something new coming here, Martha! Question...how does stale bread differ from fresh when making this? And I have never used mace, what sort of flavor does it impart? It looks sooo good, and I love French toast with a healthy sprinkle of powdered sugar as well!
"Mr. Ed" and I LOVE French toast!!!
My MoMa never made pancakes or waffles when I was a child. She did make the best French toast!!!
I'll have to try granulated sugar next time. I prefer mine with powdered sugar, fresh strawberries and whipped cream... most of the time!!!
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