|Nutritional Guidelines (per serving)|
This flavorful pain perdu -- or lost bread -- is a delicious New Orleans French toast. This version is baked in a hot oven, which means it's cooked all at once instead of in batches.
- 1 tablespoon butter for the baking sheet
- 8 slices bread (day-old)
- 4 large eggs (lightly beaten)
- Dash salt
- 2 tablespoons sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 8 tablespoons butter (melted, for topping)Garnish:
- Garnish: honey or syrup for topping
Heat oven to 400 F. Butter a baking sheet liberally.
Remove crusts from bread slices; discard or reserve for another use. Set bread aside.
In a small bowl, beat the eggs with salt, sugar, milk, and vanilla. Pour into flat-bottomed dish large enough to accommodate a few slices of the bread. Put bread slices into the dish to soak up some of the egg mixture, a few at a time. Turn with a spatula and let them soak on the other side, but not too long, or they will be too saturated and difficult to turn. Gently remove the soaked bread slices to the buttered baking sheet, and continue with the remaining bread slices. Spoon any remaining egg mixture over the slices.
Place the baking sheet in the preheated oven; bake for 15 to 20 minutes, turning after the first 10 minutes to brown on both sides. Serve immediately with melted butter and your favorite honey or syrup.