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
