Lost Bread or Egg Toast

Pain Perdu

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 5 Eggs
  • 2 Tablespoonfuls of Orange Flower Water
  • ½ Cupful of Sugar
  • Slices of Stale Bread
  • The Finely Grated Zest of a Lemon
  • 3 Tablespoonfuls of Brandy (If Desired)
  • Powdered White Sugar


The creoles utilize left-over stale Bread in that delightful breakfast relish known as Pain Perdu. Break the eggs into a bowl, beat them till very light, add the Orange Flower Water and the Brandy, if desired, and then add the sugar, and beat thoroughly. Add the grated zest of a lemon, mix well, and then cut the Bread into slices or round pieces, taking off the crust, or still again into diamond shapes, and soak them well for a half hour in the mixture. Have ready a frying pan of boiling lard, lay in the Bread, and fry to a golden brown. Lift the slices out with a skimmer, and drain on brown paper in the mouth of the oven. Then place on a hot dish, sprinkle with powdered white sugar, as you would fritters, add a little nutmeg, if desired, and serve hot.