Pain Perdu, or Cream Toasts

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Having two French Roles, cut them into Slices, as thick as your Finger, Crumb and Crust together, lay them on a Dish, put to them a Pint of Cream, and Half a Pint of Milk; strew them over with beaten Cinnamon, and Sugar, turn them frequently, till they are tender; but take care not to break them, then take them from the Cream with a Slice, break four or five Eggs, turn your Slices of Bread in the Eggs, and fry them in clarified Butter. Make them of a good brown Colour, not black; scrape a little Sugar on them. They may be served for a second Course-dish, but fittest for Supper.