Traditional Pain Perdu Recipe: A Taste Of France In The UK

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Classic Pain Perdu Recipe UK

Ingredients:

– 4 slices of day-old bread
– 2 eggs
– 1/2 cup milk
– 1 tsp vanilla extract
– 1/4 tsp cinnamon
– Butter, for cooking
– Maple syrup, for serving
– Fresh berries, for garnish

Steps:

1. In a shallow dish, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
2. Dip each slice of bread into the egg mixture, ensuring it is well coated on both sides.
3. Heat a pat of butter in a non-stick skillet over medium heat.
4. Cook the bread slices for 2-3 minutes on each side, or until golden brown and crispy.
5. Serve the pain perdu hot with a drizzle of maple syrup and a handful of fresh berries on top.

Pain Perdu with a Twist

Ingredients:

Pain Perdu
Pain Perdu

– 4 slices of brioche bread
– 2 eggs
– 1/2 cup cream
– 2 tbsp sugar
– 1/2 tsp nutmeg
– Butter, for cooking
– Honey, for serving
– Sliced bananas, for garnish

Steps:

1. In a mixing bowl, whisk together the eggs, cream, sugar, and nutmeg until smooth.
2. Dip each slice of brioche bread into the egg mixture, making sure to coat both sides evenly.
3. Melt a knob of butter in a frying pan over medium heat.
4. Cook the pain perdu for 2-3 minutes on each side, or until crispy and golden.
5. Serve the pain perdu warm with a drizzle of honey and sliced bananas on top.

Savory Pain Perdu Recipe UK

Ingredients:

– 4 slices of sourdough bread
– 2 eggs
– 1/2 cup chicken broth
– 1/4 cup grated parmesan cheese
– 1/4 cup chopped fresh herbs (such as parsley, thyme, and chives)
– Salt and pepper, to taste
– Olive oil, for cooking
– Grilled tomatoes, for serving

Steps:

1. In a shallow dish, whisk together the eggs, chicken broth, parmesan cheese, herbs, salt, and pepper.
2. Dip the sourdough bread slices into the egg mixture, ensuring they are well coated.
3. Heat a drizzle of olive oil in a skillet over medium heat.
4. Cook the pain perdu for 2-3 minutes on each side, or until crispy and golden.
5. Serve the savory pain perdu with grilled tomatoes on the side for a delicious and unique twist on this classic dish.