Pan-perdu: French toast

Votes: 3

Time: 55 min.
Complexity: easily
Servings: 6

The name "pan perdu" translates from French as "forgotten bread," meaning it's made from forgotten, stale bread or rolls. Brioche or challah is cut into slices of equal thickness, soaked for a few minutes in an egg custard with orange liqueur and orange zest, and then fried until the custard sets. The highlight of this toast is the almond crust. Roll one side of the toast in thin sliced almonds (sliced almonds) before frying; the almonds add a pleasant crunch and, when paired with macerated strawberries, give the French toast a more dessert-like, pastry-like texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup fresh strawberries, hulled and thinly sliced
2 tbsp sugar, divided
3 tbsp orange liqueur (recommended: Grand Marnier), divided
6 large eggs
1.5 cups milk or low-fat cream
2 tablespoons of honey
1.5 tsp vanilla extract
1 tsp. grated orange zest
2 teaspoons coarse salt
1 large brioche or challah
Unsalted butter
Vegetable oil
0.5 cup (45 g) blanched almond flakes, toasted
Powdered sugar, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: brioche bun, challah, toasts, strawberry, Orange liqueur, eggs, milk, honey, almond

Cooking the dish according to the recipe:

Combine sliced strawberries, 1 tablespoon sugar, and 1 tablespoon orange liqueur in a small bowl and set aside.
Preheat oven to 120°C.

In a large bowl, combine the eggs, milk, honey, 1 tablespoon sugar, 2 tablespoons orange liqueur, vanilla extract, orange zest, and salt. Cut the bread into 2cm-thick slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
In a very large skillet over medium heat, heat 1 tablespoon each of butter and vegetable oil. Remove each slice of bread from the egg mixture, coat one side in the flaked almonds, and place them in the skillet, almond-side down. While the first batch is frying, place more bread in the egg mixture to coat. Fry for 2-3 minutes on each side until golden brown.
Place the finished bread on a baking sheet and keep it warm in the oven. Wipe the pan dry with a paper towel, add more butter and vegetable oil, and continue toasting the remaining soaked bread. Dust with powdered sugar and serve hot with strawberries.

Categories:

recipe / Summer dishes / Breakfast / Main courses / Eggs and dairy products / Appetizers / Sandwiches / / French cuisine / Ina Garten / The Barefoot Countess

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