Cajun-style french toast "Pain Perdu."

[Saviolo]

So, this week's recipe is one that the hubby learned in the south. He was taught that it is a French dish by way of Cajun cuisine, and it really is excellent. The French name "Pain Perdu" translates literally to "lost bead" because this recipe is made with day old or two-day-old baguette. It doesn't work quite properly with fresh baguette, and once it has gotten too stale, it won't work either, as the egg mixture won't soak all the way through to the middle.

The magic of this recipe is the nice thick (1" or 1 1/2" ) slices that get the egg mixture soaked all the way through. You need to let them soak for a good long time, about 15-20 minutes so they're fully saturated. Once cooked, this makes the inside like a bread pudding almost. A lovely firm custardy texture that is sweet and rich. Traditionally these are fried in a lot more oil than we use here. The way my hubby was taught, the oil comes halfway up the sides of the bread in the pan, but we just use enough to cover the pan!

[elleng]

1. Thanks, may check it out,

as I like Dad's French Toast, and have a day-old baguette hanging around!

[Saviolo]

2. Sounds like providence!

Hope it turns out well for you! The baguette we used in the video was actually underbaked (like, quite a lot), so the egg mixture didn't get great penetration, and the middle was slightly bready, but if you've got a properly baked baguette, it should work much better.

[TexasProgresive]

3. This is the lost bread of my youth in New Orleans.

My aunt Marie of an old French family (not Cajun) would make this from day old baguettes. It was always served buttered with powered sugar- ala Beignets. When we moved to Texas I was appalled at the French toast. 1st it was regular sliced white bread, 2nd it was served with cane syrup.

Edit to add- my Cajun relatives did not eat baguettes but bread that was baked in a round loaf like Irish soda bread but a yeast bread. They would slice it like pie or cake to the middle. I never had pain perdu when visiting that I can remember. What I do remember were the fabulous Cajun soups.

https://newinnola.com/2013/06/19/how-to-make-pain-perdu-like-a-new-orleans-native/

[Saviolo]

4. Yeah, for regions so close, the food can vary dramatically

Hubby grew up in Houston, but the family had some strong Cajun leanings, so he got some of that good culture, along with the classic Texan and TexMex food culture all over the state.

I grew up with the white bread briefly dipped in beaten eggs for french toast, but the first time I ever had this recipe, it really opened my eyes to how excellent this dish could really be.

[TexasProgresive]

6. My Cajun grandmother taught her Creole inlaw Cajun cooking and vice versa.

To bad- it seems all the great foods have died with them.

[Thyla]

5. My wife is French

And this is a family favourite, definitely a nice treat. We should do more of it.

[Saviolo]

7. Treat is right.

It's a little rich to be doing it all the time, but it sure is delicious.

[Major Nikon]

8. In my experience stale high gluten breads work best

In other words, day old crusty breads with a thick chewy crust make the best French toast. Bastardized American style French toast made from mass produced fortified bread is the worst. Any bread that is too dry tends to dissolve into mush.