Today is World Whiskey Day. Yeah, that’s what the world needs right now – whiskey! To drink or not to drink. Is that even a question?
We might not be able to jump in our cars and go roaming the countryside or even our own back woods, but we can bring new things to the family table. Want to experience New Orleans? Boy, have I got a great breakfast treat for you. In case you were wondering, Pain Perdu is French Toast made with actual slices of French Bread. It means “Lost Bread” in that stale bread, once lost, in reborn in a most delicious way.
Just remember, the whiskey goes into the Whiskey Syrup and Pain Perdu batter. Of course, should a shot or two find its way into the morning cup of coffee, who is looking anyway?
New Orleans Style Pain Perdu with Whiskey Maple Syrup
Whiskey Maple Syrup
1 cup Water
1-1/3 cups Sugar
2/3 cup Brown Sugar
1 tablespoon Irish Whiskey
1 teaspoon Maple Extract (or imitation maple Flavoring)
In a small saucepan, whisk all ingredients together and bring to a simmer over medium-high heat. Whisk occasionally and simmer for 20-25 minutes until syrup has thickened. Keep warm for serving while the Pain Perdu is made.
When everything is ready, pour the Whiskey Maple Syrup over Pain Perdu and serve immediately.
Note: You can store extra syrup in an airtight container in the refrigerator for several months. Simply reheat for serving whenever you need it!
1 loaf French Bread
4 large Eggs
3/4 cup Heavy Cream
1/2 cup Milk
2 tablespoons good Irish Whiskey
1 tablespoon Vanilla
2 tablespoons Sugar
1/2 teaspoon Salt
2 tablespoons Butter
1 tablespoons Vegetable Oil
Butter for serving
Powdered Sugar, optional for dusting
Orange Slices, optional for serving
Note: The more stale the bread, the better. Cut off and discard ends. Slice remaining French Bread into thick slices, about 1 and 1/2 inches thick.
Heat oven to 250 degrees. Place a wire baking rack inside a rimmed baking sheet. Hold in the warm oven until needed.
In a blender whip together the eggs, cream, milk, Irish whiskey, vanilla, sugar and salt. Pour into a shallow, wide bowl.
Soak each slice of bread for about 10 minutes–flip it halfway through if need be to saturate both sides. However, you do not want the bread to be falling apart.
Heat a large, heavy cast iron skillet or griddle over medium heat. Add 1 tablespoon of oil and 1 tablespoon of butter to the pan.
When it is hot, cook the bread in batches, cooking to lightly crisp and browned on each side. Add more butter or oil or both as needed between batches.
As each batch is finished, place on the rack in the oven to hold and keep warm. Continue to fry up the bread until everything is golden and ready to serve.
Just before serving, butter the pain perdu. Sprinkle powdered sugar over the toast or simply drizzle with Whiskey-Syrup. Garnish plates with orange slices, serve and enjoy.