Pain Perdu I So Tasty

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Pain Perdu I

"Yes, that is French toast, but a superior one. Unlike ordinary French toast this batter cooks right into a custardy, crispy coating that leaves the bread creamy and oh so correct. The use of top egg bread is a must right here. Homemade is excellent, but save sold (together with Hawaiian bread) will work in a pinch."

Ingredients :

four (half inch) slices egg bread
1 egg
five tablespoons unsalted butter
3 tablespoons white sugar
1 pinch salt
half teaspoon ground cinnamon
1 pinch floor nutmeg
1/three cup all-reason flour
3/4 cup milk
three/4 teaspoon vanilla extract

Instructions :

Prep :	Cook : 4M	Ready in :

Cut the bread and area on a cord rack to dry out a touch as you prepare the batter.
Whisk the egg to combination. Melt 3 tablespoons of the butter in a saucepan or at the stovetop and allow to cool barely. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all of the time. A little at a time, upload the flour to the egg aggregate to make a clean thick paste. After it's far all introduced, slowly mixture within the milk and finally the vanilla. Whisk till just clean and set aside.
Heat the final butter in a massive skillet over medium warmness. Dip a slice of the bread in the batter and permit to soak for 30 seconds, no more. Remove from the batter and permit the extra to drip off, returned into the bowl. Place the battered slice inside the skillet. Repeat with the last slices. Cook till golden on one aspect and then flip to brown the opposite. Serve at once--a sparkling squeeze of lemon juice and a good dusting of powdered sugar is conventional.

Notes :

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