Pain Perdu, or Cream Toasts

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

two french rolls ↝ Rolls, french [Baked Products]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
beaten cinnamon ↝ Sugar, cinnamon [Sugars and honey]
sugar ↝ Sugar, NFS [Sugars and honey]
four or five eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (11)

Cut the french rolls into slices as thick as your finger, crumb and crust together.
Lay the slices on a dish.
Add a pint of cream and half a pint of milk to the dish.
Lay the slices over with beaten cinnamon and sugar.
Turn the slices frequently till they are tender, but take care not to break them.
Take the slices from the cream with a slice.
Break four or five eggs.
Turn your slices of bread in the eggs.
Fry them in clarified butter.
Make them of a good brown colour, but not black.
Scrape a little sugar on them.

Original Text

Pain Perdu, or Cream Toasts.
HAVING two french rolls, cut them into slices as thick as your finger, crumb and crust together, lay them on a dish, put to them a pint of cream and half a pint of milk; lay them over with beaten cinnamon and sugar, turn them frequently till they are tender, but take care not to break them, then take them from the cream with a slice, break four or five eggs, turn your slices of bread in the eggs, and fry them in clarified butter. Make them of a good brown colour, but not black; scrape a little sugar on them. They may be served for a second course dish, but fittest for supper.

Notes

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