Pain Perdu

Frank from Houma

Pain Perdu is cajun french for "lost bread" or "french toast". Cranked up the small and had some this morning with some buckboard bacon. Used half of a two day old french bread - mightyfine.

Dimple's Mom

Quick - tell me how to make this! I have half a loaf of left over french bread sitting right here and those pictures look yummy!

I am also still eggsperimenting for what I will be cooking at the PNW eggfest in 2 weeks.

Frank from Houma

I didn't measure but this will be close enough. Kinda like making bread pudding.

Preheat the Egg and CI skillet to around 400 dome (you can do this on the stove if you want)

1-1/2 cups milk
4 eggs
1 tps vanilla
1/2 teaspoon of nutmeg
1 cup of sugar

Beat the eggs, add all the other ingredients and stir it around a bit to get the sugar to dissolve - it probably won't all dissolve.

Soak the bread in the mixture for about 10 minutes turning it several times. I poke holes in the bread so it will soak up as much mixture as possible.

Put a small amount of vegetable oil in the skillet and put the bread in.

Adjust the vanilla and the nutmeg to your own taste or you can leave it out all together if you like. I substituded some whipping cream for some of the milk this morning.

Enjoy.

Frank from Houma

BTW - if you make it like the above recipe, you don't need any powdered sugar or syrup on it. Grip it and rip it. :laugh:

Dimple's Mom

Oh, thank you so much for the recipe. I'm going to make it right now.

Of course I need powdered sugar and syrup, silly boy! :P
I bought some real maple syrup yesterday for the first time and I'm dying to try it out on something breakfasty. I bought it for a recipe I'm doing tonight on the egg - sweet potato spears drizzled with a maple sauce. I don't actually like sweet potatoes but the cookbook promised these were yummy!

eenie meenie

The french bread looks great........but I was wondering if you could share the recipe for the intensely fudgy brownie (you had posted the pics with the chicken you had prepared for your mother's BD).

eenie meenie

Dimple's Mom

You're right, they did not need the powdered sugar and maple syrup. Just delicious. Yum.

Dimple's Mom

P.S. How do you pronounce? Is it 'pane perdoo'?

Frank from Houma

Phonetically It would be "panperdoo"

Frank from Houma

Here it is. I copied this one either from someone's post or from one of the recipe books. Wish I could remember where it came from. Since then I copy with the handle of the person submitting the recipe. Extra milk or vanilla ice cream (my bride likes strawberry with it) to go with this - it's rich and it's mightyfine

Intensely Fudgy Brownies


8 oz. bittersweet chocolate, chopped
8 oz. semisweet chocolate, chopped
12 tablespoons butter + extra for pan
2 cups sugar
½ tsp. salt
4 eggs
2/3 cup flour
½ tsp. vanilla
1-1 ½ cup chopped nuts

Set up Egg for an indirect cook and stabilize at 325 degrees,( about 375 dome temp) making sure you have a well established, "clean" fire. Prepare a 12" round cake pan by buttering the sides and bottom and lining w/parchment paper for easy removal of brownies.

Melt chocolate and butter in a double boiler setup (large glass or stainless bowl set over saucepan of simmering water). Once chocolate and butter mixture is smooth, remove from heat. By hand, beat in the salt, sugar, vanilla and eggs one at a time. Add the flour and stir vigorously until the batter become shiny and pulls from the sides of the bowl. Stir in nuts, and turn mixture into prepared pan and bake for 60 to 70 minutes.

I don't have a 12" round cake pan - I used a springform pan that I sprayed with Bakers Joy.

Enjoy

BENTE

it was chubbies chick:::

Dessert, Brownies, Intensely Fudgy Brownies


INGREDIENTS:
8 oz bittersweet chocolate, chopped (Scharffen Berger or Valrhona 70% bittersweet is delicious)
8 oz semisweet chocolate, chopped
12 Tbs butter + extra for pan
2 cups sugar 1/2 tsp. salt 4 eggs 2/3 cup flour
1/2 tsp vanilla
1-1 1/2 cup chopped nuts



Procedure:
1 Set up Egg for an indirect cook plate setter legs down with little feet for pizza stone to sit on, and stabilize at 325 degrees,( about 375 dome temp) making sure you have a well established, "clean" fire. Prepare a 12" round cake pan by buttering the sides and bottom and lining w/parchment paper for easy removal of brownies.
2 Melt chocolate and butter in a double boiler setup (large glass or stainless bowl set over saucepan of simmering water). Once chocolate and butter mixture is smooth, remove from heat. By hand, beat in the salt, sugar, vanilla and eggs one at a time. Add the flour and stir vigorously until the batter become shiny and pulls from the sides of the bowl. Stir in nuts, and turn mixture into prepared pan and bake for 60 to 70 minutes.


Recipe Type
Dessert

Recipe Source
Author: Ann Tabor

Source: BGE EggsbytheBay, '07, Chubby's Chic, Ann Tabor

Frank from Houma

Thanks Bente - I pasted on my recipe

And Thanks Ann for sharing - have had it here a few times

eenie meenie

Thanks for sharing the recipe!

Beli

Frank Don´t know how I missed this post earlier.....a great idea looking really delicious!!!!