Ice Cream Bread Pain Perdu
Yes ladies & gents Pain Perdu translated (lost bread) is the very popular French dish that we Americans know as French Toast. Pain Perdu is usually found on the dessert menu in France, it's made from very rich egg breads dipped into a custard batter, grilled or fried. Fresh breads are what really make this recipe a cut above the rest. This recipe is bound to be a hit at your next Breakfast or Brunch. By the way, has anyone besides me ever wondered why there is not any Lunch / Dinner hybrid? I mean there are many days I would like to go to Linner or Dunch with my friends. Anyway I digress, The bread is super simple to make, when preparing this make sure you use a high quality pint of Ice Cream. That’s right folks, Ice cream, after all it is a custard that’s just been frozen. With the addition of flour and a pinch of salt it makes killer bread. I’m using Starbucks Caramel Macchiato, did I spell that right? I think it produces fragrant bread that tastes like all of my favorite flavors in a coffee shop. Use any flavor you like to customize your French toast, just be sure to use a full fat ice cream. You will probably want to make the bread the night before so it has adequate time to cool. Alright let’s get cracking…..like eggs lol. (guess I shouldn’t try out for last comic standing)
Ice Cream Bread
1 pint (2 cups) ice cream, softened
1 1/2 cups self-rising flour
Pinch of salt (1/8 tsp)
Preheat oven / toaster oven to 350
Stir together ice cream, salt and flour, stirring just until flour is moistened. Spoon batter into a 8x4 inch loaf pan that has been sprayed with nonstick spray. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from oven, and cool completely.
Yield: Makes 1 (8-inch) loaf about 6-8 slices
Pain Perdu batter (French Toast batter)
1 Large Egg slightly whisked
¼ cup milk
Whisk together milk and egg. Slice the bread and place each slice in batter coating both sides. Coat a skillet or your George Foreman grill with nonstick spray and cook 1-2 minutes on each side or until a golden brown crust forms. You can serve this straight up or dust it with powdered sugar and maple syrup.
Notes / Tips: Serve this with your favorite fruit and breakfast meat. I really enjoy turkey bacon or regular bacon w/ this; it makes for an awesome salty / sweet contrast. Make sure you do NOT thaw the ice cream completely. You want to let it melt until it is around the consistency of mashed potatoes. Be sure to use a French accent when you serve this, to give it that Je ne sais quoi. So what ice cream will you be using to make your Pain Perdu?
No comments:
Post a Comment