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The name "pain perdu", which literally means "lost bread" refers to the fact that the dish is made with stale bread that might otherwise be discarded. Even in this rather elaborate version of the recipe, it is clear that "pain perdu" is related to our familiar French toast.
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| What You Need: |
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5 eggs
˝ cup granulated sugar
3 tablespoons brandy
2 tablespoons orange-flower water
1 teaspoon finely grated fresh lemon peel
8 half-inch-thick slices of day-old French- or Italian- type bread
1 pound lard
Confectioners' sugar
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| How To Cook: |
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1. In a large, deep bowl, beat the eggs and granulated sugar with a wire whisk or a rotary or electric beater until they are frothy and well combined.
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2. Beat in the brandy, orange-flower water and lemon peel, then add the bread slices and turn them about in the egg mixture to moisten them evenly. Let the bread soak at room temperature for at least 30 minutes.
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3. In a heavy 12-inch skillet, melt the lard over moderate heat until it is very hot but not smoking. Fry the bread, three or four slices at a time, for 2 minutes on each side, turning the slices carefully with a wide metal spatula and regulating the heat so that they brown richly and evenly without burning. As they brown, transfer the bread slices to paper towels to drain.
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4. Sprinkle the "pain perdu" with confectioners' sugar and serve at once, accompanied, if you like, by a pitcher of pure cane syrup (see Glossary).
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