Category Archives: Pain Purdu

Le pain perdu…

French Toast, Pain Perdu, or “Lost Bread.” I have posted many variations of this dish in the past but not in quite a while. This is a favorite breakfast of my son who is home from college for the holiday. And this is the variation that I made for him today…whole wheat French toast with blue-berry pineapple syrup. This is really easy and fun to make and people will likely be impressed that you made everything–even the syrup–from scratch. Anyhow, for recipes, lore, and “how-to” photos follow this link (scroll down).

Urban Simplicity.

Ezekiel French Toast with Pineapple Syrup and Caramelized Mango (recipe and pics)

Sometimes it pays off (for my son) to have a professional cook for a dad. French toast is his favorite breakfast and I make it for him every couple of weeks. I’ve posted many variations of this but this particular one is one of my favorites (to see other versions of this,  including more pics, directions, and brief histories of French toast, click here.). And like most of the recipes I post on this is just a guide…the bread, syrup, and  fruit are all interchangeable; only the method remains the same. Anyhow, here’s how to make it….
Begin by simmering a half-cup (or so) of your favorite juice with a tablespoon or two sugar (I use raw sugar, but it’s not necessary). When the juice takes on a syrup-like appearance it is done.
While the syrup is simmering mix together a couple eggs with a tablespoon or two of milk. Soak the bread for a few minutes and then cook it on both sides (in a tablespoon or two of butter and oil). Add the fruit to the pan as the taost cooks and caramelize that as well.
Transfer the toast and fruit to a plate and drizzle it with the syrup. Simple as that. The recipe, in fact, is really simple…but getting your teenage son to do the dishes; well…that’s another story. 

Whole Wheat French Toast with Pineapple Syrup and Caramelized Apple

This is a simple-to-make hearty and flavorful breakfast, and it also happens to be my son’s favorite (somewhat of a Saturday morning tradition). French toast can be made in any number of ways, but the key to a really good one is great bread and flavorful syrup…of course the syrup can be purchased but it is just as easy to make it at home in about 5 minutes. And to make homemade syrup is as simple as boiling fruit juice (I used pineapple juice toady, but any juice will do) until enough moisture evaporates and it becomes syrupy and the flavors are concentrated…this, after all, is how the maple syrup companies do it, but only on a large scale. Sometimes (often) I’ll “boost” the syrup’s sweetness with a tablespoon of sugar or honey; today I added sugar. While most of us recognize this recipe as French Toast (likely because of the custard the bread is soaked in), if you are a true Francophile you may know this as pain purdu, or “lost bread” because it is a great way to utilize stale–or lost–bread…but trust me, made with really good bread this is anything but lost. To see other versions of this with many more pictures f it being made, click here.

Urban Simplicity.