Pain Perdu

Carmen, author of the gastroblog Yerbabuena en la Cocina, proposes today a recipe that will be very useful for you, since it will help you make the most of some things that you thought were lost. It is the easiest to prepare and everyone in the house will like it, making them get out of bed just to smell what is cooking!

Pain perdú is a recipe for use and is the French version of our French toast, but unlike these, they are made with some type of pastry or brioche dough, such as milk buns, croissants or even, as in this case, with the remains of the roscón de reyes that was left over from Christmas and that remained in the freezer waiting for a better use.

Another characteristic that differentiates Pain perdú from our torrijas is the preparation: while the latter are fried in abundant oil, the former are grilled with a little butter, as it could not be otherwise in the case of a French recipe, thanks to this the caloric contribution is lower.

If you are lucky enough to prepare this recipe in a De Buyer mineral iron skillet , you will enjoy returning to the purest, healthiest and most natural kitchen, since it is made by hand, without chemicals or coatings, just a layer of wax bee that protects it and helps to achieve a natural non-stick surface.

Why give up making breakfast or a snack something magical and special on these cold days, taking advantage of any leftover pastries? Imagine the moment... the coffee or tea steaming while the house is filled with the aromas of vanilla and butter that come from the pan, are you encouraged?

Ingredients: (4 servings)

8 Slices of roscón or any other brioche like brioche

2 eggs

100g. Sugar

500 ml. Milk

1 Vanilla pod

Butter

Icing sugar for dusting

Red berries (optional)

Elaboration:

Open the vanilla pod longitudinally, remove the seeds from the inside. we booked

In a bowl we put the eggs with the sugar and vanilla, we beat until we get a frothy mixture. Then gradually add the milk and beat again until everything is integrated.

Heat the pan over medium heat and add a tablespoon of butter, while carefully introducing the slices of the roscón one by one into the mixture of eggs and milk and letting it soak in on both sides, preventing them from breaking.

When the butter has melted, place the slices one by one in the pan and let them brown on both sides. Carefully remove to a plate, sprinkle with icing sugar and present accompanied by red fruits.