Saturday, March 26, 2011

Embracing Breakfast

I am trying to open up my reportoire of cooking to include breakfast foods, as foreign as they are to me, it only makes sense as an early riser that I would actually embrace breakfast foods in all their glory. But I digress, as a child (ask my parents) I pratically refused to eat breakfast foods, (except for toast,  hashbrowns and the occasional biscuit and gravy); however if we were dining out I almost assuredly would order a cheeseburger or maybe even spahgetti, gasp! My dad used to comment "That's Un-American." He would grumble and I would happily eat dinner for breakfast.
Well my tastebuds have actually matured and I won't go as far as to say breakfast is my favourite meal, but I have embraced pretty much all things breakfast, even eggs if they're smothered with cheese, bacon, etc. I like belgian waffles particularly with berries and nuts, omelettes, and pretty much everything breakfasty. So with that said french toast has never been one of the things I even enjoy as a breakfast convert, so I set out to find a recipe that would enable me to enjoy it.
Pain Perdu:  french for lost bread, meaning it would have been thrown out if not for the ultimate save of the french toasting. I got the recipe from one of my favourite sites Allrecipes, and made a few tweaks to make it my own:

Pain Perdu


  • 5 eggs
  • 1/2 cup white sugar
  • 1/2 cup milk
  • 2 tablespoons Grand Marnier or orange juice
  • 1 teaspoon orange zest
  • 12 thick slices day old french bread, brioche, or challah


  1. In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy. Pour mixture into a shallow pan. Soak bread slices in the mixture for 2-3 minutes on each side until they are thoroughly soaked through.
  2. Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray. Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.
I put butter and sifted powdered sugar over the top, syrup might take away from the orangy goodness. The happy french toasting conversion has commenced.

Que' Magnifique!


  1. Looks yummy! How did you like it? Todd and I are currently conquering pancakes. We've discussed that french toast will be our next venture into breakfast foods...

  2. It was crusty on the outside and soft and spongy on the inside and the orange was sweet, but not overpowering. I'm craving it again, maybe Easter Sunday breakfast=)