Creole French Toast

Pain Perdu

Preparation info
  • Serves


    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

“Lost bread,” or pain perdu, is a Creole pun for “saved bread,” since this is a way of redeeming stale bread from the night before. The Picayunes recipe reveals why we call it French toast, since its flavors are sophisticated: orange flower water, lemon zest, brandy. Not quite a children’s breakfast dish, even when, as the Picayune suggests, you deep fry it in lard and sprinkle it with powdered sugar and grated nutmeg. Mandy, in her Favorite Loui