New Orleans French Toast

New Orleans French Toast

New Orleans French toast got its start as a way of using up left-over stale French bread. This weekend meal has three names.  It can be called Pain Perdu, Lost Bread, or New Orleans French toast.  It doesn't matter what you call it, just pick a name, because you'll be asking for this tasty French toast every morning of the week. It's that delicious!

I serve the French toast with real maple syrup, cut-up fresh fruit and whipped dessert topping.

Ingredients:

Loaf French bread
1 cup half-and-half
4 large eggs, beaten
1/4 cup sugar
2 teaspoons vanilla extract
Pinch of nutmeg
4 tablespoons butter
4 tablespoons vegetable oil
2 teaspoons powdered sugar
1/2 teaspoon cinnamon

Directions:

Preheat the oven to 200 degrees.

Cut the French bread diagonally, about 1 1/4-inch thick slices.

In a large bowl, whisk the half-and-half, eggs, sugar, vanilla and nutmeg together.

In a 9 x 13-inch baking dish, soak the slices of French bread in egg mixture, flip once to thoroughly soak each side.

Meanwhile, melt the butter in a saucepan and add the vegetable oil.

Once the butter and oil mixture is hot, fry the soaked bread slices on both sides, until golden brown.

Place the French toast slices in the oven @ 200 degrees for at least 30 minutes, or longer.  The key to success is cooking the French toast in the oven.  The longer you leave it in the oven, the better!  I've left the French toast in the oven for 60 minutes before and it was fantastic!

Sprinkle French toast slices with powdered sugar and cinnamon.

Serves 4