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½ loaf stale white bread
500 ml semi-skimmed milk
2 organic eggs
A pinch cinnamon
1 teaspoon vanilla extract
To bake
25g butter
75g caster sugar
To serve
100g yogurt
a punnet strawberries
½ loaf stale white bread
500 ml semi-skimmed milk
2 organic eggs
A pinch cinnamon
1 teaspoon vanilla extract
To bake
25g butter
75g caster sugar
To serve
100g yogurt
a punnet strawberries
Today we are making Pain Perdu, which used to mean stale bread in France. In the old days, farmers living in the French countryside did not throw that bread away. They used it to make french toast.
Nowadays we would call it French toast, and it is still a good way to use up stale bread instead of throwing it away. Because the Pain Perdu taste so good!
Here is how to make Pain Perdu
Nowadays we would call it French toast, and it is still a good way to use up stale bread instead of throwing it away. Because the Pain Perdu taste so good!
Here is how to make Pain Perdu
Put the milk with the eggs and cinnamon in a bowl.
Beat it with a whisk until all is well combined.
Then whisk the vanilla extract into the mixture.
And cut the stale bread into thick slices.
Soak the bread for 5 minutes in the milk mixture.
Meanwhile heat the empty frying pan on medium high heat.
Add butter and sugar to the pan and let it colour gold.
Now the milk mixture should be absorbed.
Place the bread into the butter-sugar mixture.
Fry the bread on each side for 2 minutes, until it is browned.
Wash the strawberries and remove the hulls.
Cut the drained strawberries in half.
Stack the bread and place the strawberries on top.
Sprinkle the Pain Perdu (optionally) with icing sugar and enjoy!