Recipes

Pain Perdu

20th August 2015

Interview: Killian Fox
Photographs: Yousef Eldin

New Orleans, May 2015; BILL KEARNEY of Galatoire's

“This is the New Orleans version of French toast – it’s been around for generations. For the best results, you have to use French bread that’s been around for a day or so with the bag open so it’s a little stale. If it’s fresh the bread will be too soft when you cook it.”
Bill and Karyn Kearney, owner of Galatoire’s, New Orleans

New Orleans, May 2015; BILL KEARNEY of Galatoire's

Serves 2

INGREDIENTS

2 large eggs
2 tbsp sugar
1 tsp pure vanilla extract
2 or more tsp of ground cinnamon
A pinch of salt
185ml (¾ cup) milk
4 slices of French bread, sliced ¾-inch-thick (best if 1 day old)
2 tbsp unsalted butter

To serve:

Powdered sugar
Strawberries, sliced
Whipped cream

METHOD

In a shallow dish, whisk together the eggs, sugar, vanilla, cinnamon and salt, then whisk in the milk. Add the French bread to the dish and turn to coat, then let the bread soak for about a minute.

Melt the butter in a large non-stick skillet or a large griddle. Cook over moderate heat about 3 minutes. Flip the French bread slices and cook until browned on the second side, about 3 minutes longer. You may need to add more cinnamon to each piece once it is on the griddle. Plate up the pain perdu, sprinkle with powdered sugar, spoon the strawberries on top and serve. Add a drop or two of whipped cream.

 

Posted 20th August 2015

In Recipes

 

Interview: Killian Fox
Photographs: Yousef Eldin