Pain Perdu is one of the first dishes that H taught me how to prepare when we were still in Angola, when wasting food causes major self-blame yet we could no longer eat the bread. Too hard, too dry.
The concept is very simple really: dunk the bread in egg-milk mixture then pan fried till nice golden brown. Remember to shake off excess liquid before putting on a pan, this stuff spits like an angry mother dragon. You can serve this with anything, from nutella to maple syrup, to fresh fruits or to whipped cream cheese left over from this. Or when you’re feeling for a dessert, a big scoop of ice cream.
Like my friend A who told me a secret of happy marriage on my wedding day, I, too, am passing this to my two friends who are trying to win their men’s hearts.. “The best way to a man’s heart is through his stomach. Then tell him your heart’s desires while he’s still full and contented.”
1 (large) egg
125 ml milk
2-3 tbsp castor sugar
1/2 tsp vanilla extract
butter, to fry
bread (stale or fresh) – from baguette to brioche to regular sliced bread
toppings of your choice
grated cinnamon (optional)
- In a curved plate (wide & deep enough so that the bread can swim just fine), whisk the egg then add the sugar, vanilla & milk.
- In a non stick pan, heat up the butter.
- Dunk the bread into the milk mixture, shake off excess liquid and gently lay on the pan.
- Pan fried till golden brown (abt 1 min) before turning to the other side.
- To plate, gently lay the pain perdu, top with your favourite toppings, grate some cinnamon if you wish, and serve while still warm.
H usually gets into a professional mode as soon as he leaves home, but this morning, he’s been sending love texts. Ha! I call that a success.
Have a great week ahead!