INGREDIENTS

INSTRUCTIONS

This is the local version of French toast, made with stale French
bread. Pain perdu got its start as a way of using up leftover bread.
We like it so much that we buy extra French bread and set it on the
kitchen counter to get stale so we can make pain perdu, or sometimes
bread pudding.  If you live outside New Orleans and can't get our local
French bread,  substitute your own locally available French or Italian
bread. Don't  use sourdough. Let the butter and oil get sizzling hot in
the skillet  before adding the soaked slices. Keep the fried slices
warm in a 200  degree F oven while you finish cooking the rest.  In a
large bowl combine the milk, eggs, sugar and vanilla and mix
thoroughly. Soak the slices of stale French bread in the mixture for  a
few minutes.  Meanwhile, melt the butter in a heavy skillet and add the
oil. When  the butter and oil mixture is very hot, fry the soaked bread
slices  one or two at a time on each side, until golden brown. Sprinkle
with  cinnamon and powdered sugar mixture just before serving. Serve
with  Louisiana cane syrup or pancake syrup. Serves 4.  Posted to
recipelu-digest Volume 01 Number 407 by molony  <molony@scsn.net> on
Dec 27, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 238
Calories From Fat: 145
Total Fat: 16.4g
Cholesterol: 113.1mg
Sodium: 65.2mg
Potassium: 125.1mg
Carbohydrates: 18.3g
Fiber: <1g
Sugar: 17.8g
Protein: 5.2g