Back to school, “Pain Perdue”

Delicious version of French Toast. Photo provided.

by Scotty Irani
Food Columnist

Girl, it’s French-toast!

First of all, for my Okies, pain is the French word for bread and is pronounced “pan”. Second, this recipe is all about French-toast!

Some in the community are gearing up for back to school. When seeing those precious little rug-rats off to get their “learn on,” while you reclaim what’s left of summer and your home, start a back to school breakfast tradition with my Pain Perdu!

The custard can be made up the night before, the berries can be sliced and macerated the night before, the bread is already stale, so basically all you have to do is pour your coffee and start soaking your pain.

Congratulations on surviving another summer! Happy cooking!


1 cup whole milk

1 pinch salt

3 large eggs

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon pure vanilla extract

1 heavy pour of Rum flavoring

1 tablespoon brown sugar

8 1/2-inch slices day old French bread

2 cups strawberries, hulled and quartered (sprinkled with 2 tbs. sugar)

freshly whipped cream

pancake or maple syrup


1. Hull (remove stem) and quarter whole fresh strawberries. Pace in a bowl and sprinkle with sugar to sweeten and extract those lovely juices. Set aside.

2. Mix together the milk, eggs, salt, spices, brown sugar, flavorings and extracts together into one delicious custard. In a shallow dish, lay out the slice of French bread and pour the custard on top. Allow to soak completely through.

3. Begin heating up a well-oiled griddle or pan. Lay out the pieces of soaked break and fry to a golden brown on both sides. Don't rush this! The custard batter is wonderfully soaked throughout the bread and needs to cook evenly.

4. Top with the sweet strawberries, your favorite syrup, and dollop of fresh whipped cream.


The Gayly- August 4, 2016 @ 7:30 a.m.