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Date Posted: 22:42:25 11/15/05 Tue
Author: Pep
Author Host/IP: 24-116-81-223.cpe.cableone.net / 24.116.81.223
Subject: Lost Bread

I found this at Tom Fitzmorris' web page

Lost Bread (Pain Perdu)
From the Files of Tom Fitzmorris
Pain perdu, as the Old Creoles like my mother called it, got its name from its use of day-old stale French bread. Lost for most purposes to which French bread is usually put, these crusts are soaked in eggs and milk, fried or grilled, and served for breakfast. It is, you've noticed, quite like French toast, except that lost bread tends to be a good deal richer. No lost bread I have ever tasted in a restaurant was anything like the lost bread I ate as a child. My mother used white sliced bread, soaked it in custard until it was almost falling apart, and then deep-fried it. The most outstanding characteristic of this stuff is its oozy richness. It is not oily in any way.
Ingredients
4 eggs
8 slices stale white bread (preferably sliced thick) cut in half OR 12 slices of stale French bread
2 Tbs. sugar
1 Tbs. vanilla extract
1/2 cup half-and-half
1 tsp. cinnamon
2 dashes nutmeg
1 cup vegetable oil


1. In a wide bowl (a soup dish is perfect), beat the eggs while adding the sugar, vanilla, cream, cinnamon, and nutmeg, until all ingredients (especially the cinnamon) are blended in.
2. Soak the slices of bread in the egg custard.
3. Heat the oil in a large black iron skillet to about 350 degrees. Lower two pieces of soaked bread at a time into the oil and fry about two minutes on each side. Let it cook to a darker brown than your instincts might tell you.
4. Remove the lost bread as it's cooked, and drain it on paper towels. Use another towel to blot the excess oil from the top. Meanwhile, continue cooking the rest of the bread in small batches, allowing the temperature of the oil to recover between batches.
5. Serve immediately with powdered sugar, honey, or syrup. (Warn your guests about the lava-like heat of the insides!)

Serves four.

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