March 25, 2011
Of course, you all know this recipe. Maybe I'll just refresh your memory. And at the same time, I could not pass by this amazing, easy option breakfast, which I will present according to the recipe of the French chef.
But first, I would like to tell you a little about "Pain perdu":
What it is: This is stale bread mixed with milk and an egg. Then fried in a pan or baked in the oven. Served for breakfast, as an appetizer or as a dessert.
In Canada it is called "pain dor?" - "gilded bread". In some regions of France, such as P?rigord, this dish is called "dor?e" - "golden". The English name "French toast" is "French toast" or "pain grill? fran?ais. In Spain, "la torrija", this type of toast is usually associated with the Lent period. Argentina and Uruguay also call it "Torreja". In Switzerland, this dish is called “cro?te dor?e” (“golden crust”). In Germany, they say "Armer Ritter", which means "poor knight". As you yourself understand, this name comes from the small financial costs, due to cheap ingredients. In Portugal, French toast a traditional dish Christmas and is called "rabanadas". In Normandy, French toast is flambéed and served with apple jam. In Basse-Bretagne it is known as "boued laezh" - "dairy food", that is, heating milk with bread.
The composition of the products also shows its origin - from the food of the poor. It can add great flavor and texture to stale bread at a fraction of the cost. In addition, this dish is easy to prepare and is enjoyed by adults and children.
And, as is customary by world chefs - from simple meals, make exquisite and famous desserts. So “French toast” began to be offered in restaurants: it was enriched with cinnamon flavors and began to be positioned as a dessert.
Ingredients for 3 servings:
320 g cream
2 egg yolks
6 slices (2-3 cm thick) stale buns
80 g milk
60 g sugar
1 st. l. Roma (optional, you can add cinnamon, cloves or nutmeg)
1 tsp vanilla extract
butter
Brown sugar
P r i p o r a t i o n e :
In a bowl, lightly whisk the milk, cream, sugar, vanilla, rum and egg yolks.
As a bun, you can use any loaf or muffin. Important - the pieces should not be thinly sliced (if you take it in slices, there is 1 cm at the most), in this case, the roll will get wet very quickly, lose its shape and turn into porridge.
Cut off the crust from your slices.
Dip the pieces in the cream mixture and leave for 1 hour. Gently turn over from time to time so that it is soaked on all sides.
Melt butter in a pan and sprinkle with brown sugar.
Gently transfer your piece of bun to the hot skillet.
Fry until golden brown on each side.
French toast is ready. Put everything on a serving plate or in portions on each saucer.
can decorate fresh berries, sprinkle with powdered sugar or serve with jam.
Thanks to this cooking method, a stale bun acquires new taste- tender, creamy, while remaining porous and beautiful inside. And it seems - this is a freshly baked dessert, according to some new recipe.
Despite the simplicity of preparation, I still want to attach a master class video from Christoph himself to the recipe.
Bon Appetit!
25/03/2011 at 15:33
Ninochka, I love it when you share recipes that are not difficult to prepare, but at the same time with a “zest” and very tasty.
But this does not mean that “complicated” recipes do not please me: I am one of those who like to “tinker”, but there are times when you want something tasty, but you don’t have much time. And then "voila" and on the table "beautiful yummy".
Ekaterina
25/03/2011 at 22:53
Ninulya, what is the fat content of the cream?
Answers:
March 25th, 2011 at 10:59 pm
Any. It's not important here. Christophe looked like heavy cream. In my refrigerator, too, there are always packs of 33% (I often make cakes and cakes), and I used them. If you take 11%, then they will replace milk with them.
Catherine answers:
March 27th, 2011 at 07:42 pm
thanks 🙂
Went to try!
Svetlana
26/03/2011 at 10:21
26/03/2011 at 12:52
hehe. I liked the name "pain perdu" - translated as "lost bread")))))) however, it would probably be more correct to call it "pain returnee"))))) returned bread.
23/06/2011 at 14:56
I always cooked these in the morning ... ummm ... as it turned out, French toasts (I call them croutons: D), and then all of a sudden, they are served in restaurants ...
In fact, if you take sliced bread, and it is fresh (I do), then you don’t need to soak it in this mixture, just throw a small slice, poke it with a spoon (to soak), turn it over, poke it again and into the pan . It soaks faster and produces a very tender and airy toast. I also add sugar immediately to the mixture, it turns out faster (and less hassle), but the result is the same (I tried it on purpose + when the sugar is in the mixture, the whole bun is soaked and becomes sweet, and not just outside, but this is not for everyone). I throw sugar on my eye, but I like very sweet things. But it’s easier to try this mixture, if the taste satisfied you, then feel free to throw bread there.
By the way, it doesn't fall apart. At least for me. And it absorbs well. You don’t need to fry for a long time, otherwise the sugar will turn into stinky embers. It turned golden brown - turned the slice over and waited again for the same color. The main thing is to constantly monitor and not be distracted, otherwise it will be sad (and sooo smelly) 🙂
French toast (French le pain perdu, English french toast) - classic dish made from bread that is soaked in a mixture of eggs and milk and then fried in butter. But the geography of French toast is so wide and exciting that as the classical french recipe on the planet it is quite possible to learn the ways of the French nation's wandering around the world, the migration of its culinary tastes and preferences.
In French Quebec (Canada), for example, French toast is called golden bread - "le pain doré" and is traditionally served with maple syrup. There are other, no less colorful names for this dish - bread with eggs, toast from Bombay, German toast, gypsy toast, "poor knights of Windsor" and torriha.
French toast recipe history
The earliest memory of French toast is found in a collection of Latin recipes that were collected as far back as the 4th century, at that time they were called "aliter dulcia" (another sweet dish). The image contains information that bread should be soaked in milk, nothing is said about eggs.
In medieval Europe, French toast had a thousand different names - "suppe dorate", "soupys yn dorye", "tostées dorées" and "payn purdyeu", they were served with meat, cheese, game, etc.
One of the most famous long-lived foods is bread. The first bread was a randomly baked slurry of water and cereal. The cake thus obtained came to people's taste. Bread was prepared by peoples of various cultures and religions, among the Sumerians barley cakes were the basis of food, and the Egyptians ate ta cakes. And at present, different peoples have a simple and very similar bread: in Mexico it is called "tortilla", in India - "chapati". In Scotland, corn is very popular, and among the North American peoples.
Modern bakeries produce a huge amount of variety every day, and many of us, having entered the store and seen all this odorous variety, cannot help but buy everything and more. As a rule, it is not possible to eat all this and there is a lot of stale bread, which can be extended by preparing a casserole, delicious croutons, French toast, or simply drying crackers.
There are several rules for preserving bread:
1. To avoid mold, it is necessary to clean the bread box once a week and wipe its inner surface with a weak solution of vinegar.
2. Putting a piece of peeled potato, sugar, or a sliced apple into the bread box will help the bread stay fresh longer.
3. You can make it more tasty if you hold it over the steam for several minutes.
4. If you store bread in a freezer in a plastic bag, it will be fresh even after a month.
known to be useful and tasty breakfast- it The best way uplift yourself and your family. French toast is a wonderful treat that both children and adults will love. Many housewives will be very surprised to hear that each of them often cooks these same French toasts, the recipe of which is very simple and has many variations.
V English language the term "french toast" - French toast or "toast" first appeared in 1660 in the cookbook "Refined Culinary" by Robert May. French toast is sometimes called "poor knights", in a number of languages there are similar variants, in Danish it is "arme riddere", in German - "arme Ritter", in Swedish "fattiga riddare", in Finnish "koyhat ritarit". This name is explained by the fact that in the Middle Ages the most expensive dessert was made from nuts and spices brought from afar and costing a lot. Despite their noble title, not all knights could afford such a dessert, but pieces of white or black bread, fried in an egg and spread with honey, jam or jam, gave them the opportunity to follow all the rules of etiquette without demonstrating their poverty.
In order to prepare French toast, you will need the following ingredients: white or black bread (can be stale) - 4 slices, eggs - 2 pieces, milk - 200 ml, vanilla essence - 0.5 tsp, butter - 40 gr., cinnamon, sugar, maple syrup, fruit or berries for decoration.
How to make French toast.
Add eggs, sugar, and cinnamon to the milk, beat everything well with a whisk. Heat up butter in a frying pan. Dip each slice of bread in the milk-egg mixture and fry on both sides in hot butter until golden brown. Then you need to put the toasts on a plate, pour them with syrup and decorate with fruit.
You can decorate French toast with any berries and fruits, as well as nuts, raisins, dried fruits and candied fruits. And to make them more interesting and attractive, you can cut out flowers, rhombuses, hearts, etc. with the help of molds. If you don’t have special molds, you can cut a circle with a knife or using the most ordinary glass. The toast is best eaten fresh, but if there are a few left, they can be reheated in the microwave.
For cooking use a baguette, loaf or White bread. Despite the apparent simplicity, you need to be careful not to spoil the croutons. An indicator of their quality will be a ruddy, crispy crust and tender flesh in the middle.
Important! French toast is made only from dried bread that was baked at least two days ago.
The calorie content of 100 g of the finished dish without additives (berries, fruits, cheese, ham and other ingredients) is 210 kcal. Such an amount cannot bring any harm to the figure if you do not sit in front of the TV all day, but lead a normal, active lifestyle.
What inventory is needed?
Even a child can make such a breakfast, because special devices are not needed to create it. Will only fit:
- Toaster;
- Convenient container for whipping the egg-milk mixture;
- Whisk or mixer;
- A plate for ready-made toasts.
What can replace a toaster?
If you don’t have a toaster at home, don’t worry and deny yourself the preparation of delicious toast. This household appliance can be completely replaced with an ordinary frying pan, on which you will need to pour a little vegetable oil. When you don’t have much experience in the kitchen yet, it’s better to take a pan with non-stick coating, because this way the bread will definitely not stick to the surface and will not burn.
Toaster Smeg TSF01CREU
Attention! The dish in the toaster turns out to be more useful, because it does not have a drop of fat. For children, it is recommended to use only a melon electric appliance.
French Toast Recipes
Depending on the taste preferences of each person, French toast is made salty (in this case, they are the main course) or sweet (used as a dessert).
Classical
To make toast traditional recipe you will need these ingredients:
- Eggs - 2 pieces;
- Baguette - a few pieces;
- Cream (10% is suitable) - 150 ml;
- Sugar - 1 tablespoon;
- Butter - a small piece for frying;
- Salt - 1 pinch.
Cooking steps:
- This process begins with the fact that eggs are broken into a bowl, cream, salt, sugar are added to them and everything is mixed well. You need to finish whipping when the sugar is completely dissolved;
- Put the pan on the fire, heat it up and melt the butter;
- Cut the baguette into slices no more than 1 cm thick;
- Dip the bread in the milk mixture on all sides, let it soak in this liquid. This will make the pulp after frying very tender and soft;
- Fry until golden brown over low heat, allowing the bread to fry. Otherwise, the top will burn, and everything inside will remain raw.
Important! Substitute the same amount of icing sugar for the sugar and you can make the egg mixture much faster. In addition, cream can be replaced with less high-calorie milk. The taste of toast will not change from this.
Before serving, the croutons are placed on a paper towel or napkin to allow excess fat to drain.
French toast with egg
A great breakfast option for kids that can be done in less than 10 minutes. For this you will need:
- Milk - 50 ml;
- Eggs - 5 pieces;
- White bread - 4 slices;
- vegetable or olive oil for frying;
- Salt - a pinch;
- Black pepper - on the tip of a knife;
- Tomatoes, cucumbers, dill for decoration.
Cooking instructions:
- Stir until smooth 1 egg, milk, salt;
- In slices of bread, make round holes in the middle with a glass (cut out pulp is not useful);
- Soak the prepared pieces in the resulting liquid on both sides;
- Heat the pan, pour oil into it and wait until it also becomes warm;
- Put the bread in the pan and fry on one side;
- Turning the blanks over, drive a raw egg into each bread hole;
- Cover the pot with a lid, lower the heat and cook for 5 minutes.
Serve warm, garnished with fresh vegetables and dill.
with banana
The favorite food of many sweet teeth, for which you need to prepare:
- Eggs - 2 pieces;
- Milk - 3 tablespoons;
- Bananas - 2 pieces;
- Butter - 40 g;
- Bread - 5 slices;
- Sugar - 3 tablespoons;
- Vegetable oil - 1 tablespoon;
- Juice from one lemon.
Cooking principle:
- Whisk milk, eggs, salt and a teaspoon of sugar with a whisk;
- Heat the pan by adding lean and butter (10 g) to it;
- Soak slices of bread in a mixture of milk and eggs;
- Fry the slices on both sides until golden brown;
- In another pan, heat butter, sugar, lemon juice and on low heat bring to a state of light caramel;
- Cut bananas into slices and fry in caramel on both sides for a few seconds.
When all the bananas are ready, they are laid out on toast and immediately served. Decorate with a scoop of ice cream and a sprig of mint.
Poll: What is your favorite toast?
Cinnamon
Required Ingredients:
- Baton - 4-5 slices;
- Egg - 1 piece;
- Milk - 3 tablespoons;
- Sugar - 1 tablespoon;
- Cinnamon - on the tip of a teaspoon;
- Vanilla sugar - a pinch;
- Nutmeg - a pinch;
- Butter or olive oil for frying;
- Orange is just the zest.
Cooking croutons in the following sequence:
- cut lightly stale loaf pieces up to 1.5 cm thick;
- In a container, mix all the products, except for the butter;
- Heat up a frying pan with oil;
- Place the bread in the egg and milk mixture for 10 seconds, making sure that the loaf does not fall apart;
- Fry on both sides, avoiding burning.
Attention! To prevent the toast from burning, it is recommended to mix butter and vegetable oil in a pan.
Serve only warm, after soaking excess fat with paper napkins. Decorate with jam and maple syrup. Complete with a cup of coffee, milk or tea.
with apples
Required Ingredients:
- Bread is white;
- Egg - 1 piece;
- Cream - 50 ml;
- Butter - 50 g;
- Sugar - 2 teaspoons;
- Apple - 1 piece;
- Cinnamon - half a teaspoon;
- Powdered sugar - 3 tablespoons.
Cooking steps:
- Wash the apple, peel, cut into small cubes;
- Melt the butter in a frying pan, simmer the apple until it becomes soft;
- Sprinkle the apple with cinnamon and sugar, simmer for another 2 minutes. After that, put the contents on a plate;
- Mix egg with cream;
- Cut the bread, dip in the whipped liquid, fry in a pan on both sides.
Ready toast put on nice plate, top with stewed apples and powdered sugar.
With cheese
For the dish you will need:
- Baton - 4 pieces;
- Milk - 70 ml;
- Egg - 1 piece;
- Salt - a pinch;
- Butter - 30 g;
- Hard cheese - 150 g.
Cooking instructions:
- In a convenient plate, stir milk, egg, salt;
- Heat the butter in a frying pan, put the bread soaked in the egg mass on it and fry on both sides;
- After turning the croutons over a second time, put on each piece of cheese and keep on fire for another 10-15 seconds so that the cheese melts a little.
Sweet french toast
In addition, we will prepare delicious sauce based on strawberries. For it you need to purchase:
- Powdered sugar - 2 tablespoons;
- Strawberries - 200 g;
- Half of lemon juice.
Cooking instructions:
- Cut the loaf into slices;
- Prepare a mixture of milk, eggs, vanilla. Soak pieces of bread in it;
- Fry in melted butter and vegetable oil prepared slices;
- Blend sauce ingredients in blender and pour over. ready meal right on the plate.
What are toasts served with?
Whatever recipe for toasts is chosen, it is important to remember that they are served only warm. Jam, ice cream, various berry-based sauces, fresh and stewed pieces of fruit, mint leaves will always help to diversify the taste of sweet toasts. As for salty croutons, they will be complemented by dill, parsley, ham, cheese, thin slices of meat and much more.
French toast - lovely dish, which can please you not only in the morning, but throughout the day. Feel free to experiment by pairing browned bread slices with sweet and savory foods. Create your own unique recipes, delight your loved ones with them, because it's so simple.
