French Toast

Carmen, author of the gastroblog Yerbabuena en la Cocina, offers us a recipe today that will be very useful, as it will help you make the most of some things you thought were lost. It’s very easy to prepare and everyone at home will love it, coming out of bed just from the smell of what’s cooking!

Pain perdu is a recipe for using up leftovers and is essentially the French version of our torrijas, but unlike those, it’s made with some type of pastry or brioche dough, such as milk buns, croissants or, as in this case, with the leftover roscón de reyes that remained from Christmas and was waiting in the freezer for a better use.

Another feature that sets Pain perdú apart from our torrijas is the preparation: while the latter are fried in plenty of oil, the former are cooked on a griddle with a little butter, as could only be expected from a French recipe; thanks to this, the calorie content is lower.

If you're lucky enough to prepare this recipe in a De Buyer mineral iron skillet, you’ll enjoy returning to the purest, healthiest, most natural cooking, as it is handcrafted without chemicals or coatings, only a layer of beeswax that protects it and helps achieve a naturally non-stick surface.

Why give up making breakfast or an afternoon snack something magical and special on these cold days by making use of any leftover pastry? Imagine the moment... coffee or tea steaming while the house fills with the aromas of vanilla and butter coming from the skillet, are you tempted?

Ingredients: (4 servings)

8 Slices of roscón or any other brioche such as milk buns

2 Eggs

100 g. Sugar

500 ml. Milk

1 Vanilla pod

Butter

Icing sugar for sprinkling

Red berries (optional)

Preparation:

Split the vanilla pod lengthwise and scrape out the seeds. Set aside

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

Heat the skillet over medium heat and add a tablespoon of butter, while carefully dipping the slices of roscón one by one into the egg and milk mixture and letting them soak on both sides, taking care not to break them.

When the butter has melted, place the slices one by one in the skillet and let them brown on both sides. Carefully transfer to a plate, dust with icing sugar and serve accompanied by red berries.