Monday, 8 March 2010

Pain doré

This is not almost not a recipe, seeing how easy it is to whip together. Really, three ingredients ? Eggs, milk and bread. If you tell me you don't have those, I won't believe you. This is as easy as you can get. I've always done those by hand, judging the donness of the mix with the texture, color, etc. so feel free to adjust from the measurements given.

Pain doré is also called pain perdu in french, which litterally means "lost bread". It takes it's name from the fact that it's better made with day-old bread, which has become more stiff, keeping the integrity of the bread when you dip it in the mixture. You can always try to do it with fresh bread, but there is absolutely no reason to, it won't taste any better and you will most likely simply tear it apart. So, if you have a craving and no aged bread, make sure you're quick and agile.

If you're on the go but would like to satisfy your sweet tooth, you can dump in some brown sugar, which will give it a nice sweet flavor, without the mess of syrup. I, however, suggest you eat it with pure maple syrup, which is much better. A few fruits (I've used supremed blood oranges here and a fanned strawberry) and you're done for a very nice looking breakfast in about 10 minutes ! Enjoy !

Pain Doré
From Kirsa

8 slices of stale bread
2 large eggs
2/3 cup of milk (I used skimmed)
Brown sugar (optionnal)

How to
Mix everything together in a large enough bowl for the slices of bread you have to dip. Dip the bread so it soaks up the mix. Throw in a hot pan (you can use your fingers, a fork works well too) with some oil and butter (the oil is there to keep the butter from burning) to cook on both sides, until golden. If you see that you get eggy bits cooking in the pan, it means you need more milk. Pour more to adjust. This should be enough to yield 8 regular slices of bread. If you prefer the pour-and-judge method, the general guideline is to use an egg per person and pour milk until the mix is a pale yellow.

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