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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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