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Thursday, January 3, 2013

Recipe Wed: Pain Perdu...'HOOD Style!!


This is soooooo Flippity-Flappity GOOD!! If you use your favorite search engine you can find a ton of "Pain Perdu"recipes, I believe mine would rival any one you could find... 

Even the kids were begging me 
to hurry up and cook them.

What sets mine apart from the others, is vanilla sugar, 
GOOD homemade vanilla bean extract, left over rich eggy, slightly sweet dinner rolls, coconut & eggnog...


My plan is all coming together...


Eggnog & Coconut Pain Perdu
  • 2 Jumbo Local Farm Fresh Pasture Raised Organic Eggs (Large reg white commercial eggs ok if that is all you have)
  • 2 T Homemade Organic Vanilla Raw Sugar (Or reg. granulated sugar)
  • 2 t Homemade Organic Vanilla Bean extract (Or GOOD Pure Vanilla Extract)
  • 1/2Cup Grass Fed Organic Half & Half (Or  pasteurized Whole Milk)
  • 1/4 C Organic Eggnog
  • Pinch of Sea Salt
  • 2 T Unbleached All Purpose Organic Flour
  • 1/2 C of Organic Shredded Coconut
  • 15- ICE BOX YEASTY DINNER ROLLS* day old & sliced into 3rds (or 4 pieces of dense rich egg bread like Brioche, or Challah 3/4" thick)
  • Organic Extra Virgin Coconut Oil (EVCO
  • Butter
*I will post the Ice Box Dinner Rolls later this month, This is a round #2 recipe, a great way to repurpose a dish and make it just as good if not better than the original use!!

  1. Preheat oven to 250
  2. Place Sliced rolls or Brioche on a rack and allow to dry out for about 15-20 min.
  3. In a shallow dish large enough to hold the Rolls or Brioche in a single layer, whisk together the eggs, sugar, vanilla and salt, then whisk in the milk and flour. Add the brioche to the dish and turn to coat, then let the brioche soak for 3-4 minutes. 
  4. Place Shredded Coconut in a shallow dish and dip each bread slice on both sides, evenly coat.
  5. Over Medium heat add butter and EVCO. Cook egg bread for 2 to 3 minutes on each side, until nicely browned. (While you're cooking each batch, add more bread to the egg mixture to soak.)
  6. Place the cooked bread on a baking sheet and keep it warm in the oven. 
  7. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. (This is important as the coconut will get bitter if overly browned)

I serve as, I am don't like soggy bread so I don't add any syrups, but a Caramel-Vanilla Syrup would be nice, or the addition of ripe strawberries or blueberries would be delicious too!! 

We eat this for breakfast, lunch, snack, dinner, or dessert. Either way you choose to eat it, your family will love it and it freezes beautifully. Make a huge batch and freeze the extras for unexpected company, they will feel so special! 



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