Pain perdu or "lost bread" in French is never lost.
I held the day-old baguette like a trophy won and flashed victory, "Pain perdu."
In France a day old baguette is as hard as a brick, no additives will do that. Hence, French toast (as we know it) was created.
Slice the baguette thinly. Then in a bowl add six large farm eggs, two teaspoons full of creme fraiche (such as sour cream) a tablespoon of sugar, a dash or two of nutmeg, a splash of water which was champagne from Christmas then whip altogether into a frothy mix.
Tossed the thinly sliced dried baguette and let sit for fifteen minutes or longer.
In a buttered baking dish layer the French toast mixture, adding any leftover liquid on top.
Baked until golden for about fifteen minutes at 350°.
Served with a spoon of creme fraiche and maple syrup
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