January 1, 2010. It’s a New Year, a new beginning.
What better way to celebrate than to enjoy a slow morning? A morning, where there isn’t a schedule, where we can just take our time and relax. Mornings like this are just made for French toast. Trou Pain Perdu is another one of those beloved recipes that I have made for at least 20 years. It’s easy, delicious, and definitely fits into a slow morning. So start a pot of coffee and put on some music and ease into the New Year. That’s what I’m going to do.
TROU PAIN PERDU
Serves 3 – 4
1 baguette sliced into 1-inch slices
1 ½ cups milk
¼ cup orange juice
¼ cup sugar
Pinch of salt
1 Tablespoon vanilla extract
2 Tablespoons Grand Marnier
Butter for sautéing
Set the slices of baguette into a 9 x 12-inch pan. Whisk together all the other ingredients until blended and pour over the bread, turning the slices to coat them thoroughly. Cover the pan with plastic wrap and refrigerate for at least 1 hour.
Heat the butter in a large skillet. After it foams but before it browns, add the bread, turning when golden brown. If you like your French toast custardy, serve it now. If you prefer it a little drier, continue to cook longer. Serve with warmed maple syrup and fresh fruit and some bacon on the side. I can smell it cooking right now.
The original recipe comes from Morning Food, by Margaret S. Fox and John Bear, Ten Speed Press, 1990.
What to buy at the Farmers’ Market: