Pain Perdu is a local variation of French toast from New Orleans. Literally 'lost bread', Pain Perdu is usually made from left over New Orleans-style french bread, which resembles the french baguette, but has a crunchier exterior and a lighter interior.

The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon, and vanilla. The slices are pan-fried in butter and tradionally served dusted with powdered sugar and with jam on the side. Alternatively it may be served with Steen's cane syrup.

External links

• http://www.gumbopages.com/food/breakfast/pain-perdu.html

Louisiana cuisine