(LOST BREAD/FRENCH TOAST)
This is still my children's favorite breakfast,
lunch, dinner anytime food. They are all grown and married with
families of their own, but they still come home and ask for Pain
Perdue, with this look on their faces that say "Mommie,
please make us Pain Perdue" and I hear this child's voice,
they never really grow up you know!
12 Eggs (well beaten)
2 - 12 oz Cans Carnation Milk
2 Tbsp Vanilla
4 Cups Sugar + 2 Tbsp Cinnamon
1 Large Loaf Stale Bread
Oil
Mix first 3 ingredients in a very large bowl and beat well. Mix
the sugar and cinnamon together and add to egg mixture. Beat
until well mixed.
Use a skillet that you can put about ½" oil (get oil hot but
not smoking)
Put a few slices of bread in the bowl, but do not soak for too
long, or they will get to soggy to handle. Carefully take
bread from bowl, let drain a little, add to hot grease. Do this
until pot has as many
slices of bread as it can hold single layer. Fry until lightly
browned on both sides.
You will have to keep adjusting your fire
to keep bread from burning or not being hot enough to brown and
thus soaking up too much oil. Remove bread and drain on paper
towels, but do not leave on paper towels as the bread will stick
to them.
This pain perdue can be served as is because it is sweet. Some
like to sprinkle powdered sugar on top or syrup. This Pain Perdue
is good all by itself Chere!
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