Ronnie's Notes
This is the New Orleans version of French toast, and you are in for a scrumptious surprise with this recipe.
Tips: Kitchen Clue The number of bread slices you use depends on the width of the bread. The most tender Pain Perdu is made with wide slices of French or Italian bread. The name Pain Perdu actually is a misnomer. It means “lost bread.” This dish, which is similar to French toast, was invented in an effort to use up stale bread that might otherwise be lost.
Difficulty: Easy
Instructions
Beat the eggs, sugar, milk, brandy, and lemon peel with an electric beater or whisk for 1–, or until they are thick and foamy.
Pour the mixture into a shallow dish or a pan big enough to hold the bread slices.
Add the bread slices to the egg mixture, turning them occasionally.
Let the slices soak 4– or until they are thoroughly saturated.