* Exported from MasterCook II *
NAWLINS-STYLE PAIN PERDU
Recipe By :ESSENCE OF EMERIL SHOW #EE061
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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2-inch -- piece vanilla bean
3 eggs
1/4 cup vanilla sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
6 slices French bread -- (sliced on bias 1/2-inch thick)
1 tablespoon vegetable oil
1 tablespoon butter, plus extra for serving
1/4 cup cane syrup -- (preferably Steen's)
In a large shallow bowl whisk together eggs, sugar and spices until
well-blended. Whisk in milk. In a sauté pan, preferably nonstick,
heat half of oil and butter over medium heat. Dip bread slices in egg
mixture until thoroughly moistened. Carefully transfer half of bread
slices to pan and cook until golden brown, 2 to 3 minutes per side,
turning once. Transfer to warmed plate. Repeat with remaining bread
slices. To serve, dot with butter and drizzle with cane syrup.
Yield: 2 Servings
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