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Pain Perdu - Lost Bread, a.k.a. French Toast Recipe

Pain Perdu - Lost Bread, a.k.a. French Toast

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Average Rating:

Total Reviews: 46

Showing 41-46 of 46

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  • on June 01, 2004

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    We tried this a few days ago and really liked it. I cut the sugar to probably 3/4 cup. The French toast turned out golden, yet tender. I will make this again. Simply yummy with the fruit compote - like a summery dessert for breakfast.

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  • on May 27, 2004

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    I made this wonderful french toast for my mothers birthday along with the berry compote,topped with wipped cream.She said she should have brought a camera.She enjoyed every bite to the last berry.Thanks so much for making my cooking delicious and stress free.

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  • on May 25, 2004

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    This recipe is awesome just like all of Raechel's ideas! Only advice I can give is to leave the bread in the soak for 30 seconds, no more, no less. Then, it's purrrfect. =

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  • on May 23, 2004

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    This recipe is awesome just like all of Raechel's ideas! Only advice I can give is to leave the bread in the soak for 30 seconds, no more, no less. Then, it's purrrfect. =

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  • on May 22, 2004

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    I love Rachel Ray and her recipes are usually great, but this one has WAY too much sugar in it. The bread got so incredibly sticky that I couldn't lift it off my nonstick pan no matter how much butter I used. The bread literally tastes like candy. I would half the sugar quantity if I made this again.

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  • on May 16, 2004

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    better than mine!!!!!!!!!!

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