Pain Perdu (Lost Bread)

From:  The 100 Greatest New Orleans Creole Recipes by Roy F. Guste, Jr.

1 loaf stale French bread
3 eggs
1 cup milk
2 sticks butter
¼ cup sugar
1 tablespoon vanilla extract
1 tablespoon cinnamon
½ tablespoon nutmeg
Powdered sugar
Louisiana cane syrup

Beat the eggs together with the sugar until the sugar is dissolved.  
Blend in the vanilla extract, cinnamon and nutmeg.  Whisk in the milk.  
Cut the French bread crosswise into 1 ¼ inch slices.  Melt the butter 
in a skillet.  When butter is hot, begin cokking the bread by first 
dipping the slices into the egg and milk mixture and then lay the 
slices into the hot butter.  Brown the bread on both sides and remove 
to a serving platter.  Dust the pain perdu with powdered sugar and 
dribble a little syrup over each slice.  Serve 3 or 4 slices per 
person.  Serves 6.

This dish is usually served at breakfast.


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Crème Brûlée Lost Bread

From:  Chef John Folse

INGREDIENTS:

12 French bread croutons, cut 1-inch thick 
½ cup melted butter 
1 cup brown sugar, lightly packed 
2 tbsps honey 
5 eggs 
1 cup milk 
½ cup heavy whipping cream 
1/8 tsp cinnamon 
1/8 tsp nutmeg 
1 tbsp vanilla 
1 tbsp praline liqueur or Frangelico 

METHOD:

French bread croutons should be cut out of a baguette-style loaf. These 
slices should be approximately 2 ½ - 3 inched in diameter and 1 inch thick.
In a cast iron skillet, combine butter, brown sugar and honey over medium-
high heat. Cook mixture, stirring constantly, until bubbly and sugar has 
dissolved. Pour Brûlée into the bottom of a 13" x 19" x 2" baking dish. 
Allow Brûlée to cool slightly then top with the French bread croutons. In 
a large mixing bowl, whisk eggs, milk, whipping cream, cinnamon, nutmeg, 
vanilla and liqueur. Blend thoroughly the pour evenly over the croutons. 
Using the tips of your fingers, press bread down gently to force the custard 
into the croutons without breaking. Cover dish with clear wrap and chill 
overnight. Preheat oven to 350 degrees F. Allow custard to sit out at room 
temperature, approximately 1 hour. Bake, uncovered, until French toast is 
puffed and edges of the croutons are golden brown, approximately 40 minutes. 
Allow to cool 10 minutes prior to serving. When ready to serve, remove 2 of 
the Lost Bread Croutons per guest and invert them onto the center of a 10-inch 
plate. Top with powdered sugar and drizzle lightly with honey.