Lost Bread (Pain Perdu)

Have Left over biscuits? Try splitting them horizontally, dip them into beaten eggs with a little ground cinnamon and granulated sugar mixed in (and a little nutmeg if you like). Lift and "drain" excess egg and saute them in a little fresh unsalted butter until browned on both sides. "drain" on paper towels.


To serve, maybe re-heat slightly, douse with 10X sugar and either top with or serve on the side, your favorite berry or berries (which can be marinated), some plane, cane, maple, or flavored syrup, a dab of whipped cream, etc.

We do this with stale french bread in New Orleans and call it "Lost Bread", or in French, it's "Pain Perdu"

Source: Chef Dennis, Le Parvenu Restaurant, in the New Orleans area

By Chef Dennis from New Orleans, LA


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