New Orleans style French toast
Sunny Anderson cooks up delectable New Orleans style French toast.
Show Title: Cooking for Real
Host: Sunny Anderson
Show Description: With an understanding of everyday life and that real people deserve down-to-earth delicious meals; Cooking for Real offers real food, for real life. New Orleans style French toast fits that description. Serving up solutions for easy to prepare, fantastic tasting menus, Sunny Anderson elevates the everyday meal by taking affordable, easy to find, easy to use ingredients and infusing them with diverse influences and a taste for rich, rewarding flavor. Sunny¿s fresh, uncomplicated approach to classic comfort foods, along with her passion for interpreting the flavors of her unique travels, brings a bright style to delectable, down-home dishes. Don¿t let the rush of the real world deny you the real food, the real techniques and the can¿t miss tastes, of – Cooking for Real.
There is nothing like starting the morning with a big helping of New Orleans style French toast.
This is not your typical French toast recipe. This is New Orleans Style French Toast, made using thick slices of bread soaked in a custard batter, and after being browned lightly in a pan, they’re baked golden brown.
“Pain Perdu” means “lost bread,” and this recipe was a scrumptious solution for what to do with those stale loaves of bread that were about to be “lost.” This recipe is just one of the countless French-influenced dishes of New Orleans, and one of the most delicious. Here’s what you need to make New Orleans Style French Toast:
* 2 eggs
* 1/2 cup milk
* pinch of salt
* 1 tsp sugar
* 1 tsp vanilla
* 1/2 tsp cinnamon
* 1/4 tsp allspice
* 6 thick slices of day old French bread (staler bread is fine as long as you can slice it)
* 3 tbsp butter
* 1 tbsp vegetable oil
* powdered sugar (optional)
Here are the steps to make New Orleans Style French Toast:
This simple milk and egg custard is the secret to a great pain perdu recipe. In a large mixing bowl whisk together the eggs, milk, salt, sugar, vanilla, cinnamon, and allspice.
Slice the bread into thick slices, at least 1-inch thick and add to the egg mixture. I used a beautiful whole-grain French loaf, but any French or Italian loaf should work nicely. Slicing at a slight angle will make for a longer piece of bread.
Toss the slices until all the mixture has been absorbed into the bread. Depending on how stale the bread is this may take from 5 to 10 minutes. The secret to this recipe is to completely saturate the bread.
This is also why thick slices of stale bread is used as thinner fresh bread would fall apart.
Preheat oven to 400 degrees F.
In a large non-stick skillet, over medium heat, very lightly brown the slices in the butter and oil for about 2 minutes per side. Don’t cook too dark as most of the browning will occur in the oven as the French toast bakes.
Transfer to a baking sheet and bake at 400 degrees F. for 10 minutes.
After 10 minutes remove, turn over and put back in the oven for another 5 minutes to brown the other side.
After 10 minutes on one side and 5 on the other the custard should be cooked on the inside, and the French toast will be crisp on the outside. If it looks like it needs more time cook it longer, but be careful not to cooked very dark as the egg custard may become bitter.
Traditionally pain perdu is served with powdered sugar sprinkled over the top. I didn’t do that here, but if you want it to look like it would in the French Quarter then dust away and dig in!
Duration : 0:7:30
New Orleans style French toast