I’m sure everyone has heard of French toast. Did you know that here in France it is called Pain Perdu?This means “lost bread” since it is a way to use up stale bread-hard bread is softened by dipping it in a mixture of milk and eggs and then fried. In Spain it is called torriga, and in England “Poor Knights of Windsor” or Eggy Bread. Denmark calls it arme riddere and Germany arme ritter. It’s also been called nun’s toast. Who knew, right? Maurice has happy memories of eating pain perdu growing up on a farm with his grandmother. Two days ago he bought a loaf of bread that he didn’t like so, since it was stale, he decided to whip up some pain perdu. Here is the recipe he found at www.meilleurduchef.com. I’m sure everyone has their own.
1/2 liter milk (about 2 cups)
50 grams sugar (1/4 cup)
2 teaspoons vanilla sugar
100 grams butter (use a tablespoon at a time)
6 pieces of bread
Mix up the milk, sugar and eggs, soak the bread in that mixture then fry in butter. Maurice ate his with sugar sprinkled on top. I dug up an old bottle of maple syrup for mine. We ate it for dinner.