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 Post subject: Lost Bread - Pain Perdu
New postPosted: February 5th, 2017, 4:51 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 2018
Location: Arlington, Texas
Lost Bread - Pain Perdu
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Serves: 4

This dish does have its origins in France, where it is known as "ameritte" or “pain perdu” ("lost bread"), a term that has persisted, in Creole and Cajun cookery; in Spain it is called "torriga" and in England "Poor Knights of Windsor," which is the same name for the dish in Denmark, "arme riddere," and Germany, "arme ritter." At one time or another in America it has been referred to as "Spanish," "German," or "nun's toast," and its first appearance in print as "French Toast" was in 1871.
For a festive touch during the Christmas holidays substitute eggnog for the milk.
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Ingredients:

• ⅛ teaspoon salt
• 2 eggs
• ½ cup sugar
• ½ teaspoon vanilla extract
• 1 cup milk
• ⅛ teaspoon cinnamon
• 8 thick slices stale French bread
• - butter or margarine
• - confectioner's sugar or syrup
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Method:


1. In a large bowl, beat eggs well, add sugar and continue to beat.
2. Add vanilla, milk and cinnamon. Mix well.
3. Soak bread slices in mixture, coating each side thoroughly.
4. Melt a little margarine in a large skillet or griddle over medium heat.
5. Carefully remove bread slices from bowl and place on griddle.
6. Cook on each side until golden brown.
7. Place on platter and dust with confectioner's sugar.
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