Pain Perdu (“Eggy Bread”)

 
Pain perdu (“Eggy bread”)

“This recipe is a delicious souvenir of my childhood. My mother was a simple cook who prepared unsophisticated, healthy and filling meals. Back then, food was better, healthier and fresher. For example we simply rinsed fresh spinach a few times then reduced it to a purée in a pan, chopped it up, then sprinkled over breadcrumbs, salt and pepper before serving. It was simple and delicious. If any left-over bread went stale, my mother made this recipe which we found delicious...” (Lia Kwint-Kruse)

Ingredients for 4 people

8 slices stale white bread, crusts removed - 1 large or 2 small eggs - 1 tbs caster sugar - 1 sachet vanilla sugar - 2 tsp lemon zest - 300ml milk - butter - caster sugar mixed with cinnamon

Method

Beat the eggs in a bowl then add the sugar, vanilla sugar, lemon zest and milk and combine well -Dip the slices of bread into the egg mixture and allow them to soak it up (but not to collapse) - Melt the butter in a frying pan and when it is foaming, add the slices of bread and fry until brown on both sides, turning once - Serve war with extra sugar and cinnamon to sprinkle on top. 

A recipe from
B&B Kwint

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