Commander’s Palace Pain Perdu
Makes 4 Entrees
6 large eggs
½ cup milk
½ tablespoon vanilla extract
3 tbsp packed brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter
8 slices day old french bread, cut 3/4 inch on the bias or sliced bread (Thick slice like Texas toast works best)
-It's important to use day old bread to keep the toast light when battered.
Chantilly Cream
Makes 1 cup
½ cup cold heavy whipping cream
1 tablespoon confectioners' sugar
¼ teaspoon pure vanilla extract
Place the cream in a medium sized bowl and whisk vigorously until thick and frothy. Add the sugar and vanilla and continue to whip until soft peaks form, being careful not to over mix.
For The Pain Perdu
Measure out your ingredients so your little one can do it all themselves.
Crack eggs into a large bowl and whisk together. Add milk and vanilla then whisk until well incorporated. Mix in sugar, cinnamon and nutmeg to egg mixture and whisk until well blended.
In a non-stick sauté pan, melt 1 tablespoon of butter over medium high heat. Have your little one place 4 pieces of bread into seasoned egg mixture. Soak the bread for about 10 seconds. Careful not to squeeze the bread but gently push it into the egg mixture with their fingers. Drain the bread by lifting it over the bowl and letting the excess run back into the bowl. When butter starts to turn brown, place 2 slices of bread into pan. Cook for 1 to 1 1/2 minutes on each side or until golden brown and hot all the way through. Repeat this process with remaining bread.
To plate place 2 slices of toast on the plate and top with your favorite toppings.
Options for toppings:
Chantilly cream
Strawberries
Blueberries
Blackberries
Raspberries
Figs
Peaches
Bananas
Homemade Jellies or Preserves
Peanut Butter
Nutella
Sugarcane Syrup
Honey
Molasses
Pecans
Almonds
Walnuts
Fresh Mint
Powdered Sugar
Some of Stella and my favorite combinations are:
-Strawberries, sugarcane syrup, pecans, Chantilly cream
-Bananas, Nutella, walnuts, sugarcane syrup, Chantilly cream
-Blueberries, raspberries, honey, almonds, Chantilly Cream
-Fresh figs, fig preserve, pecans, sugarcane syrup