Pain Perdue Recipe (Cajun French Lost Bread)

 Pain Perdue (le chocolat lost bread)

This is a popular Louisiana breakfast, dessert, or any-time type of dish. France also makes Pain Perdue for snacks or any time you crave this sweet delicious treat. So my recipe does not differ much from the old-school French Cajun recipes, I hope this brings a smile to your heart and soul. 

Laissez les bons temps rouler

For the sauce du Chocolat’ 

Your going to need a chocolate sauce, I make mine with a heavy cream, about 1 cup, or measure to your desired amount. Next I add store bought dark and milk chocolate bars, Hersheys, Godiva, or any brand to your choosing, powdered chocolate works also, just start with 1 tablespoon then add more as it cooks down. I whisk this into a small pot with 1 teaspoon of vanilla abstract over simmer heat, stirring frequently until chocolate and cream become one.

For making 2 - 4 slices 

1/2 tbsp White and Brown sugar 

2 or 3 eggs ( depending on how many people you are feeding)

1 tbsp butter

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Bread

1/2 bar milk & 1/2 bar dark chocolate

For making Pain Perdu, I prefer a french bread, day old, . It will retain the egg mixture best: Pain de Mie or Brioche are are going to give you that restaurant decidence. But do know that any type of day-old bread will do.

• Cut bread into 1-inch slices, not thicker or the inside won’t cook and end up eggy/wet. 
• Make sure your eggs are at room temperature. 
• Preferably use a non-stick pan. 
• The French like to enjoy their plate of French Toast with extra dabs of butter and a healthy sprinkle of brown and white sugar.  I add cinnamon and nutmeg giving it a kick and that feeling of King Cake. The French classic also uses strawberries on top ( optional for this recipe)
• Take these ingredients and mix into a non stick bowl.
• Next you can let the bread soak into the batter for a few minutes, soak longer if using day old French bread. 
• Next put a little butter in a pan and cook on a low medium heat, should have a golden color, slightly few dark marks when ready, 5 or 10 minutes depending on heat. The recipe I was given year ago had me bake instead of fry. I really enjoyed this method a lot, 365 for 8 or so minutes ( keep a eye on it)
• Next plate your toast with powdered sugar, chocolate sauce, and a fresh mint leaf and if strawberries or blueberries are your thing, sprinkle those on top.

Bon Appétit,

• Ryan Michael McKern