"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pain Perdue (Lost Bread), by LYNDA TOLAR, is from COOKBOOK WORTHY,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 Slices White Day-Old Bread 3 Eggs 1/4 Teaspoon Salt 1/2 Cup Milk 1/4 Teaspoon Vanilla
Beat eggs real well. Add salt, sugar, milk and vanilla. Pour mixture into a shallow dish. Dip bread slices into mixture and let it absorb mixture on both sides. Place slices of bread in a greased jelly roll pan and put in a 400º oven until dry and brown. You can also brown slices in a greased pot on top of stove. Dust with powdered sugar.
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