Sunday brunch is one of those meals you look forward to all week. It can be sweet and simple or a multi-course soiree. In Leigh Ann Chatagnier’s case, it’s breakfast with a Cajun twist.
Leigh Ann first became interested in cooking with her mom, who was a “huge home cook” growing up in Tennessee. But after she met her husband and moved to Louisiana, she discovered Cajun food and immediately fell in love.
“To me Cajun food is not just the recipe, it’s the experience,” Leigh Ann says. “It’s always about bringing loved ones together. Cajun culture in general is just very family-oriented and very welcoming.”
In her book Modern Cajun Cooking, she shares classic recipes like crawfish cake eggs Benedict and muffuletta sliders, as well as unexpected takes like Cajun tuna poke bowls and a satsuma Bundt cake. It also includes a recipe for pain perdu!
What Is Pain Perdu?
Pain perdu is French for “lost bread”. In New Orleans, it’s a twist on classic French toast, but with a splash of booze. Leigh Ann’s recipe calls for brandy, but you can use any dark liquor—like bourbon, whiskey or even dark rum.
Covering this satisfying bread with luxurious whipped cream and beautiful berries certainly makes for a wow-worthy dish, but pain perdu doesn’t need to be fancy.
“If you have leftover hot dog buns or hamburger buns, it makes really delicious pain perdu,” she says, “I call that a mom trick.”
How to Make New Orleans-Style Pain Perdu
This recipe is special to Leigh Ann because she discovered it during her wedding weekend. “We got married in New Orleans and this is a brunch item we had while we were there,” she says.
Ingredients
- 8 eggs
- 2 cups milk
- 1 cup sugar
- ¼ cup brandy
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 8 thick-cut slices challah bread
- ¼ cup almonds, blanched and sliced
- 1 tablespoon butter
- ½ cup strawberries, sliced
- Powdered sugar and maple syrup for serving
Directions
-
Preheat the oven to 425°F.
- Combine eggs, milk, sugar, brandy, vanilla and cinnamon. Pour mixture over bread in a large bowl and allow to soak for 10 minutes.
- Place almond slices in a medium, flat bowl or on a large plate.
- Heat a large skillet over medium heat. Add butter and let it melt.
- Dip a piece of soaked bread into the almonds on one side, then place in the skillet, almond side down. Cook for 5-7 minutes on each side, turning when the first side is browned. Place on a baking sheet.
- Repeat with the remaining 7 slices.
- Bake all slices in the oven for 10 to 15 minutes until the custard is thoroughly cooked through.
- Serve warm topped with fresh berries. Sprinkle with powdered sugar or drizzle with maple syrup, to taste.
More New Orleans-Inspired Recipes
1 / 55
Seafood Gumbo
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional Cajun dish that features okra, shrimp, spicy seasonings and the “holy trinity”—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas
Traditional New Orleans King Cake
Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! —Rebecca Baird, Salt Lake City, Utah Check out these other Fat Tuesday recipes that are so delicious.
Louisiana Red Beans and Rice
Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas
Mini Muffuletta
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada
Crawfish Etouffee
I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas
New Orleans Beignets
These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, Louisiana
Passion Fruit Hurricanes
This is our Test Kitchen’s version of the famous Hurricane beverage that's so popular in New Orleans. —Taste of Home Test Kitchen, Greendale, Wisconsin
Forgotten Jambalaya
During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas
Bourbon Pecan Pralines
Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test Kitchen
New Orleans Gumbo
I’ve been making this New Orleans gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently. —Dolores M. Bridges, Danville, Kentucky
Mardi Gras Cupcakes
Take these simple Mardi Gras cupcakes to a get-together and watch them disappear. Kids will love to help decorate them with the colorful sprinkles. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Quick & Easy New Orleans Shrimp
I’ve simplified my mom's Shrimp Creole—she made it for us growing up. Now it's effortless comfort food I make for my own family. —Crystal Milne, Urbana, Illinois
Quick Bananas Foster
Guests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. —Mary Lou Wayman, Salt Lake City, Utah
Pretzel-Crusted Catfish
I'm not a big fish lover, so any concoction that has me loving fish is a "keeper" in my books. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with butter and honey! —Kelly Williams, Forked River, New Jersey
Veg Jambalaya
This flavorful entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, Colorado
Creole Scallop Cakes
Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepare ahead of time. Both the cakes and aioli sauce can be made the day before, then cook the cakes just before serving. Not only will this simplify last-minute prep, but it allows the flavors to infuse into the mixture, making the dish even more yummy. My family and friends love my specialty scallop cakes.—Iisha Leftrdige-Brooks, Sacramento, California
Springtime Beignets & Berries
I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado
Blend of the Bayou
My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. —Ruby Williams, Bogalusa, Louisiana
Mardi Gras King Cake
This frosted king cake is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida
Spicy Cajun Potato Salad
Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. —Amanda West, Sibley, Louisiana
Bayou Gulf Shrimp Gumbo
This recipe skips the traditional hard-to-find spices yet still delivers the true seafood flavor that’s beloved in the Louisiana bayou. —Wolfgang Hanau, West Palm Beach, Florida
Roasted Fresh Okra
If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
Southern Fried Okra
Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas
Ragin' Cajun Eggplant and Shrimp Skillet
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri
New Orleans-Style Spicy Shrimp
We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. —Susan Seymour, Valatie, New York
Creole Roasted Turkey with Holy Trinity Stuffing
I jazz up turkey Creole style with the trinity of onions, bell peppers and celery—plus a stuffing that gets hotter and hotter the longer it sits. —Eric Olsson, Macomb, Michigan
New Orleans-Style Scalloped Corn
This colorful casserole is popular for family gatherings in many New Orleans homes. I started making it years ago, and now our grown sons include it on their own menus. —Priscilla Gilbert, Indian Harbour Beach, Florida
Blackened Catfish with Mango Avocado Salsa
A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts
Gulf Coast Jambalaya Rice
As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida
Cajun Shrimp Skillet
There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska
Spicy Roasted Sausage, Potatoes and Peppers
I love to share my cooking, and this hearty meal-in-one has gotten a savory reputation around town. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, Mississippi
Cajun Shrimp Lasagna Roll-Ups
If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. —Mary Beth Harris-Murphree, Tyler, Texas
Black-Eyed Peas with Ham
Here's a regional favorite I grew to love after moving to the South. You'll never want black-eyed peas from a can again! Serve the dish as a side with grilled chicken...or make it your main course and round out the meal with greens and corn bread. —Tammie Merrill, Wake Forest, NC
True Shrimp Creole
A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend.
Best Ever Beans and Sausage
When my wife asks what she should make for a gathering, she's always told to bring this—and a couple of copies of the recipe! — Robert Saulnier, Clarksburg, Massachusetts
Corn Pudding
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York
Southern Pimiento Cheese Spread
A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana.
Grandma's Collard Greens
My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida
Homey Mac & Cheese
I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida
Chicken and Okra Gumbo
We used to live in New Orleans, but our taste buds don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. —Catherine Bouis, Palm Harbor, Florida
Sweet Tea Barbecued Chicken
Marinades sometimes use coffee or espresso, and that inspired me to add tea to perk up a barbecue sauce.—Kelly Williams, Forked River, New Jersey
Cheddar Corn Biscuits
Skip standard bake-and-serve dinner rolls this year and try my fast-to-fix biscuits studded with cheddar and corn. It's almost impossible to resist eating one right from the oven! —Susan Braun, Swift Current, Saskatchewan
Iva's Peach Cobbler
My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho
Cajun Boil on the Grill
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Skillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Bananas Foster Sundaes
I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina
Creole Cornbread
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
Bourbon Chocolate Pecan Pie
When my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. —Tanya Taylor, Cary, North Carolina
Red Beans and Sausage
Turkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.—Cathy Webster, Morris, Illinois
Grandma's Cajun Chicken & Spaghetti
I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti, lovingly made on an old woodstove. —Brenda Melancon, McComb, Mississippi
Cajun Corn Soup
I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. —Sue Fontenot, Kinder, Louisiana
Cornbread Casserole
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. —Carrina Cooper, McAlpin, Florida
Muffuletta Cheesecake
When I needed a party appetizer and couldn’t find a recipe I liked, I created my own. This savory spread boasts the flavors of a classic Italian muffuletta sandwich. —Helen Flamm, Dayton, Ohio
Cajun Pork Sandwiches
This recipe's simple spice rub gives pork tenderloin an irresistible flavor. You'll watch in delight as these tasty open-faced sandwiches disappear from the buffet table! —Mae Kruse, Monee, Illinois
Southern Shrimp and Grits
A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South CarolinaThe post How to Make Pain Perdu, with Leigh Ann Chatagnier appeared first on Taste of Home.
source https://www.tasteofhome.com/article/how-to-make-pain-perdu/
0 Response to "How to Make Pain Perdu, with Leigh Ann Chatagnier"
Post a Comment