Viking Cooking: Pain Perdu (French Toast) - WSMV News 4

Viking Cooking: Pain Perdu (French Toast)

1 loaf Brioche, Pain de Mie, or any good crusty French bread – sliced 1" thick 2 Farm fresh eggs plus 4 yolks 1-cup whole milk 1-cup heavy cream 1 tsp fresh grated nutmeg 1 TBS pure vanilla extract 1 TBS Grand Mariner 1/4 cup granulated sugar 1 cup – 2 sticks Kerrygold unsalted butter Toppings as desired
Preheat oven to 425*
1. In a large mixing bowl combine eggs/yolks/sugar and whisk till frothy and homogenous. 2. Whisk in milk/cream/nutmeg/vanilla/Grand Mariner. 3. Pour mixture into large rectangular dish and lay bread in single layer. Turn to coat and allow to sit at room temperature until mixture is absorbed. 4. Heat a large non-stick sauté pan over medium high heat. Add butter to coat bottom of pan. Place bread in pan and cook until golden brown. Turn and repeat. 5. Place bread on a preheated baking sheet and bake until just cooked thru. 6. Serve with desired toppings. 7. Bon Appétit!

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