Pain Perdu

A few days ago I attempted Pain Perdu (or "Lost Bread" in French.... basically, it is French (freedom) toast) for the first time (well, technically second, but first using this method.)

Anyway, it basically went like this:

Syrup on bottom of pan made from:
2 tbsps Cane Syrup (Lyle's Golden Syrup in this case)
1/2 cup butter
1 cup brown sugar

heat till bubbly and pour into a baking pan 2" high

place French bread croûtons in syrup

Batter poured over the bread:
5 eggs
1 cup of milk
1/2 cup of light whipping cream (instead of heavy, make it lighter, duh)
1/4 tsp cinnamon (doubled from recipe, omitted nutmeg)
1 tbsp vanilla
1 tbsp Frangelico

(whisk)

pour over croûtons in syrup

chill overnight

bring to room temperature for 1 hour

bake at 350F for 40 minutes

serve with cane syrup and powdered sugar

Notes: delicious, but the bread floated too much because I used a pan smaller than 8 1/2" x 11," and the syrup denatured a little bit (cook longer?) Maybe increase Frangelico for fun.

Addendum 1/1/08: I cooked the syrup longer and while it set faster it completely denatured while cooking, though after it sat it hardened a little bit. Letting it sit longer would be better.

Adjustment: 5x Frangelico (hand slip) and added Kahlua 1 tbsp