On 8/19/2011 4:46 PM, Lou Decruss wrote:
> I think it was Dave S. and Bob T. that told me that the sugar in the
> egg mixture was for browning and not for flavor and I said I'd try it.
> So I did.
>
> I used a loaf of bread from a local chain called Breadsmith. They
> call this loaf "Cherry Pie"
>
> http://i53.tinypic.com/2wdrfcx.jpg
>
> When sliced it looked like this:
>
> http://i55.tinypic.com/2helsv5.jpg
>
> I took five slices and let them soak in five eggs with a tablespoon of
> sugar for about 20 minutes. Longer might have been better but we were
> hungry. I baked instead of frying and didn't get a plated shot but
> this is what came out of the oven:
>
> http://i53.tinypic.com/s2xndh.jpg
>
> There was no vanilla or cinnamon like I normally use and they were
> fabulous. We had them with butter and honey and no syrup.
>
> Thanks to Bob and Dave and anyone else who pointed me in the proper
> direction! They browned wonderfully.
>
> Lou
That looks wonderful, I have never tried or cooked with bread like that.
Cherry Pie, I will see if they sell that around here.
My grandmother made the best French Bread, but I bake it in the oven. I
refrigerate it the night before and bake it it he next morning. You
could also bake it an hour or two later.
Oven baked Pain Perdu (French Toast)
1 lb. loaf stale French bread, diagonally sliced in 1" slices
8 eggs
2 cups milk
1 1/2 cups Half & Half
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 1/3 cup sugar (or Splenda)
3/4 cup butter
Butter a 9" X 13" baking dish and arrange bread slices in the bottom.
In a large bowl, beat together eggs, milk, half and half, vanilla,
cinnamon and sugar. Pour over bread slices, then dot the bread with
plenty of butter, it will help the French Toastget nice and brown.
Cover, and refrigerate overnight. Before I add the butter, I flip the
bread over a couple of times, until it begins to get soft, then I quit
or the bread will tear. By some miracle, the bread soaks up most of the
liquid.
Bake in a 350 degree oven, uncovered, for 40-45 minutes. Allow to cool
for at least 5 minutes, or the bread will stick to the pan. Cover with
powdered sugar, then serve. You will not need any syrup,
because this French Toastis sweet.
Becca