Pain Perdu

Name: Pain Perdu (“Lost Bread”)
Cuisine: France
Ingredients: 1 tablespoon of castor sugar, butter, a little icing sugar; 1 tablespoon of castor sugar, butter, a little icing sugar; 1 tablespoon of castor sugar, butter, a little icing sugar; A few slices of stale bread, cut from a sandwich loaf, the. yolks of 2 eggs, a little milk, essence of vanilla; A few slices of stale bread, cut from a sandwich loaf, the. yolks of 2 eggs, a little milk, essence of vanilla; A few slices of stale bread, cut from a sandwich loaf, the. yolks of 2 eggs, a little milk, essence of vanilla; A few slices of stale bread, cut from a sandwich loaf, the. yolks of 2 eggs, a little milk, essence of vanilla

“Lost Bread”

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This family entremets is extremely popular in France, and when properly prepared, is excellent.

Ingredients

A few slices of stale bread, cut from a sandwich loaf, the. yolks of 2 eggs, a

Europe
France
Dessert
Vegetarian

Method

Cut the bread into neat slices, not too thin, and remove the crust. Damp them with a little milk, previously boiled with 1 tablespoon of sugar and a good teaspoon of vanilla essence, and quite cold. Be careful not to get the bread sodden as it will break. Now dip the slices of bread