Cooking Louisiana - Pain Perdu, Lost Bread, French Toast

Pain Perdu, Lost Bread or French Toast... all names apply! This is a great breakfast treat for all. The kids love it because it's a little sweet. This was the one of the common uses for stale bread as was bread pudding. French bread is also used.


4 slices of stale white bread, or you can use regular fresh bread toasted for 30 seconds.
2 eggs
1/4 cup milk
1 tsp. vanilla extract
1 tsp sugar
2 pinches of salt
Pinch of Nutmeg (Optional)
Sugar or Powdered Sugar
Margarine or Butter


In a shallow bowl, large enough to fit a slice of bread, add the eggs, milk, vanilla extract, sugar, nutmeg and salt. Mix well as you would scrambled eggs.

Heat a skillet on medium fire and add 1 tbs. margarine or butter. Lower fire to med-low. 

Take bread a slice at a time and lay it in the egg mixture. Wait about 15 seconds and flip it over, soak another 15 seconds. Take slice out and put it in the skillet. Let it cook about 30 seconds and check to see if it's lightly browned (be careful not to burn it). Flip it over and brown then remove. Note: Timing depends on how hot the skillet is while cooking.

Sprinkle a little sugar over it.

Add a little butter to the skillet before cooking each slice. 

Lost bread can be served as it, with syrup and any preserves. Breakfast sausage or bacon also fit's the dish well.








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