Pain Perdu Count Pontchartrain

Filed under: Breakfast, Breakfast - French Toast.

* 2(10-inch)loaves day-old French bread
* 3 eggs
* 1/4 cup sugar
* 2 tbsps vanilla
* 1 tsp cinnamon
* 1 tsp nutmeg
* 1 1/2 cups milk
* 3/4 cup melted butter
* 2 cups water
* 1/2 cup dry white wine
* 1/2 cup sugar
* 2 tbsps corn starch
* 2 cups raspberries
* 1 cup blackberries
* 1 cup blueberries
* 1/2 cup strawberries

In a large mixing bowl, combine eggs, sugar, vanilla, cinnamon and nutmeg. Using a wire whisk, whip until well-blended. Slowly blend in milk until well incorporated. Cut the French bread on a bias in 1/2-inch thick croutons and discard ends. Soak the croutons in the egg mixture for 1-2 minutes. In a cast iron skillet, heat butter, 1/2 cup at a time, over medium-high heat. Add more butter as needed during the cooking process. Once hot, saute bread 1-2 minutes on each side or until golden brown. Remove sauteed bread and keep warm. In a separate saute pan, combine water, wine, sugar and corn starch. Using a wire wisk, whip to blend thoroughly. Bring the mixture to a rolling boil, stirring constantly, until reduced to 1/2 volume. This simple syrup should thicken quickly with the corn starch. Remove from heat and add the fruit, coating well in the hot syrup. Allow fruit to sit in syrup until warmed thoroughly and sauce is colored from the natural fruit juices. Place 2 pieces of lost bread in the center of a 10-inch serving plate and top with a tablespoon of the fresh fruit and simple syrup. You may wish to garnish with whipped cream and powdered sugar.

Recipe Summary:
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 15 mintues

Other recipes by Southern Comfort B&B:
Eggs A La Creme
Sweet Potato-pecan Waffles
Spinach And Goat Cheese Quiche

Recipe Provided By:
Southern Comfort B&B
New Orleans, LA

New Orleans Bed and Breakfast Inns