Without a doubt, pain perdue (pa-pa-doo) is one of the more popular breakfast foods of the cajun french. It’s hot, hearty, and it just tastes good. A favorite amongst kids and adults, it’s sure to be a crowd-pleaser at the breakfast table. Here’s a little recipe, contributed by Momma, to get you started:

Judy’s Pain Perdue

• 4 slices day 2 day old bread or french bread
• 2 eggs beaten
• 1/2 cup of milk
• pinch of Cinnamon
• pinch of ginger
• pinch of nutmeg
• 1 tsp vanilla extract
• 1 tsp almond extract
• half a stick of butter or more if desired
• Powdered sugar

Mix eggs, milk and spices in bowl

Add butter in pan until melted while bread is soaking in egg/milk spice batter
When butter is melted add bread – 2 at the time and pan fry – turning like a grilled cheese sandwich.

When toasted – put in plate and add as much powdered sugar as desired.

Note: After cooking it on the stove, I have also placed the Pain Perdue in a 350 degree oven for 5 minutes. This makes for a custard like inside – yummy!. After removing it from the oven, I’ll then sprinkle with powdered sugar and top with pure cane or maple syrup and fruit (blueberries, blackberries, bananas, all work great).

Delicious.
Judy Chase

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