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

Wine

Cheers, lads and lasses.

This is my diary of recipes, hypothetical recipes, and things I've tasted.

Before I bombard your brains with my notes on recipes and thoughts about taste I will present the wines that I've been drinking as of late.

Coppola Rosso: spicy and smooth and easy to get at the restaurant.

Werewolf Cabernet Sauvignon: tart and musty

Allegrini La Grola: simple and friendly

Allegrini La Poja: complex and showy and a little minerally, but very nice

Bosco Montepulciano d'Abruzzo: spicy and silky and very enjoyable.

Bulls Blood of Eger: brutal and simple, but possible the most enjoyable of all my wines... also brown in color.

Tomorrow I hope to procure some Fat Bastard and maybe some Midori, Triple Sec, Grand Marnier, Calvados, some sort of Burgandy Pinot Noir, and maybe a Tawny Port. Maybe a few gallons of whiskey (of the bourbon type possibly)

Probably won't, but hope to stuff some pork chops Wednesday.

Ah well, should figure out what I'm going to eat.