French Toast: Pain Perdu, a great way to eat stale bread
Stale bread: I used to think of stale bread as something moldy and dry. But it doesn't have to reach that state to be considered 'stale'.
3-4 days after the bread is baked, it starts to become a bit crumbly and the first signs of dryness show. So it is time to make it into something tasty and soft. It's time for French toast and here is my no-recipe Recipe. It sounds a bit silly but I did not follow any recipe and just went with along with it.
A knob of butter (for frying)
A teaspoon of sugar
1 egg and enough milk to cover the brioche (maybe like half a cup ~120ml)
3 small slices of brioche
Beat the egg, sugar and stir in the milk.
Press the brioche into the mixture in a shallow dish. Try to ensure that the brioche absorbs the milky mixture, so that it will be spongy and moist.
Melt the butter in a pan and put the brioche into the pan.
Fry for a few minutes until both sides are brown.
And all done! Time to eat!
I feel this recipe works well with brioches, although we could try it with normal bread. Enjoy!
3-4 days after the bread is baked, it starts to become a bit crumbly and the first signs of dryness show. So it is time to make it into something tasty and soft. It's time for French toast and here is my no-recipe Recipe. It sounds a bit silly but I did not follow any recipe and just went with along with it.
A knob of butter (for frying)
A teaspoon of sugar
1 egg and enough milk to cover the brioche (maybe like half a cup ~120ml)
3 small slices of brioche
Beat the egg, sugar and stir in the milk.
Press the brioche into the mixture in a shallow dish. Try to ensure that the brioche absorbs the milky mixture, so that it will be spongy and moist.
Melt the butter in a pan and put the brioche into the pan.
Fry for a few minutes until both sides are brown.
And all done! Time to eat!
I feel this recipe works well with brioches, although we could try it with normal bread. Enjoy!
Comments
Post a Comment