Literally 'lost bread,' this New Orleans classic transforms stale French bread into a decadent breakfast. Soaked in a rich, spiced custard and pan-fried to perfection, it's a sweet, satisfying start to any day.
Prep10 min
Cook15 min
Servings4
Serving size: 2 slices
1115cal
35gprotein
158gcarbs
34g
Ingredients
8 slices French Bread (About 1-inch thick, preferably stale or day-old)
A classic Louisiana staple, this homemade Andouille sausage is robustly seasoned with Cajun spices and double-smoked for a deep, rich flavor. Perfect for gumbo, jambalaya, or grilled on its own. This recipe requires overnight curing.
A traditional Southern sweetener made by slowly boiling fresh sugarcane juice until it becomes a rich, dark, and flavorful syrup. Perfect for drizzling over pancakes, biscuits, or using in classic Southern baking recipes.
About Pain Perdu, Cajun Andouille Sausage and Cane Syrup
Sweet Pain Perdu with savory sausage - an energy-giving brunch that's soul-satisfying!
This cajun_creole dish is perfect for brunch. With 1718.03 calories and 61.95g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Unsalted Butter (For frying)
2 tbsp Powdered Sugar (For dusting)
Instructions
1
Prepare the Custard Bath
In a shallow dish or pie plate wide enough to fit a slice of bread, whisk the eggs vigorously until the yolks and whites are fully combined and slightly frothy.
Whisk in the whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt.
If using, stir in the dark rum or brandy. Continue whisking until the mixture is homogenous and the sugar has completely dissolved. This should take about 2-3 minutes.
2
Soak the Bread Slices
Working one slice at a time, dip the stale French bread into the custard mixture.
Allow each side to soak for 20-30 seconds. The goal is for the bread to be saturated but not so delicate that it falls apart. The staleness of the bread helps it maintain its structure.
Place the soaked slices on a wire rack set over a baking sheet to allow any excess custard to drip off.
3
Pan-Fry to Golden Perfection
Place a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and let it melt and foam.
Carefully place 2-3 soaked bread slices in the hot skillet, ensuring they are not overcrowded.
Cook for 3-4 minutes per side, until a deep golden brown, caramelized crust forms and the center is cooked through and custardy.
Adjust the heat as needed to prevent the butter from burning. If the bread is browning too quickly, lower the heat to medium-low.
Transfer the cooked Pain Perdu to a serving platter or a wire rack in a warm oven (200°F / 95°C) to keep warm.
Wipe the skillet with a paper towel and repeat the process with the remaining butter and bread slices.
4
Serve and Garnish
Arrange the warm Pain Perdu on individual plates.
Dust generously with powdered sugar using a fine-mesh sieve for an even coating.
Serve immediately with your favorite toppings, such as pure maple syrup, fresh berries, sliced bananas, or a dollop of whipped cream.
Servings16
Serving size: 1 link
603cal
26gprotein
3gcarbs
54gfat
Ingredients
1815 g Pork Butt (Also known as Boston butt, cut into 1-inch cubes)
454 g Pork Fatback (Cut into 1-inch cubes)
3 tbsp Kosher Salt
2 tbsp Cayenne Pepper
3 tbsp Smoked Paprika
2 tbsp Black Pepper (Coarsely ground)
2 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Dried Thyme
1 tsp Curing Salt #1 (Also known as Prague Powder #1, essential for safe smoking)
240 ml Ice Water
10 feet Natural Hog Casings (32-35mm diameter)
Instructions
1
Prepare Meat and Casings
Place the cubed pork butt and fatback on a baking sheet in a single layer. Place your grinder parts (die, blade, auger) and mixing bowl in the freezer as well.
Freeze the meat for 30-45 minutes until it is very firm but not frozen solid. This is crucial for a clean grind and proper texture.
While the meat chills, thoroughly rinse the hog casings under cool running water, then soak them in a bowl of warm water for at least 30 minutes to soften and remove salt.
2
Grind the Meat and Mix Spices
In a small bowl, combine the kosher salt, cayenne pepper, smoked paprika, black pepper, garlic powder, onion powder, and dried thyme. Mix well.
Assemble your meat grinder with a coarse plate (about 10mm or 3/8 inch).
Grind the chilled meat and fat together into the chilled mixing bowl.
3
Mix the Sausage
Sprinkle the prepared spice mixture and the curing salt #1 over the ground meat.
Pour in the ice water. This helps keep the mixture cold and aids in dissolving the salts and spices.
4 liters Fresh Sugarcane Juice (Must be fresh; do not use canned or reconstituted juice)
1 teaspoon Lime Juice (Optional, helps prevent crystallization)
Instructions
1
Prepare the Juice
Pour the fresh sugarcane juice into a large, heavy-bottomed, non-reactive pot (like stainless steel or enamel).
The pot should be at least three times the volume of the juice to prevent it from boiling over during the initial foaming stage.
2
Boil and Skim Impurities
Place the pot over medium-high heat and bring the juice to a rolling boil. This will take about 15-20 minutes.
As it boils, a thick, greenish-gray foam of impurities will rise to the surface. Use a fine-mesh skimmer to carefully and thoroughly remove all of it.
Continue skimming for about 20-30 minutes, or until very little new foam appears. This step is crucial for a clear, clean-tasting syrup.
3
Simmer and Reduce
Once the foam is mostly gone, reduce the heat to maintain a steady, gentle simmer. Do not cover the pot.
Allow the juice to simmer and reduce for 2.5 to 3 hours. The color will gradually change from pale green to a deep, rich amber.
Stir with a long-handled spoon every 20-30 minutes to prevent the bottom from scorching, especially as the syrup begins to thicken.
4
Test for Doneness
After about 2.5 hours, begin testing for doneness. The syrup is ready when it has reduced to about 1/8th of its original volume.
Using a candy thermometer, the temperature should be between 220-225°F (104-107°C).
Alternatively, perform a spoon test: dip a cool metal spoon into the syrup and lift it out. The syrup should coat the back of the spoon and fall off in a slow, connected 'sheet' rather than thin drips.
Once the desired consistency is reached, stir in the optional lime juice.
5
Cool and Store
Remove the pot from the heat and let the syrup cool in the pot for 20-30 minutes. It will continue to thicken as it cools.
While still warm and pourable, carefully ladle the syrup into sterilized, dry glass jars or bottles.
Seal the jars tightly. Store at room temperature in a cool, dark place for up to 6 months, or in the refrigerator for up to a year.
Using your hands or a stand mixer with a paddle attachment, mix on low speed for 60-90 seconds. Mix just until the spices are evenly distributed and the mixture becomes sticky and tacky. This is the 'primary bind' and is key to a good sausage texture.
4
Stuff the Casings
Load the sausage mixture into your sausage stuffer. Thread a length of soaked casing onto the stuffing tube, leaving a few inches of overhang.
Begin extruding the meat into the casing, supporting the casing as it fills. Avoid overstuffing, as this can cause bursting during linking or cooking.
Once the casing is filled, twist it into 6-inch links. Twist each link in the opposite direction of the previous one to keep them from unraveling.
5
Cure and Dry the Sausages
Gently prick any visible air pockets in the links with a sterile pin or sausage pricker.
Place the links on a wire rack set over a baking sheet.
Refrigerate, uncovered, for 12 to 24 hours. This allows the cure to work, the flavors to meld, and the casings to dry, which helps the smoke adhere better.
6
Smoke the Sausages
Preheat your smoker to 180-200°F (82-93°C). Use pecan or hickory wood for an authentic Cajun flavor.
Hang the sausage links or place them on the smoker racks, ensuring they do not touch each other to allow for even smoke circulation.
Smoke for 2-3 hours, or until an instant-read thermometer inserted into the center of a sausage registers an internal temperature of 160°F (71°C).
7
Cool and Store
Immediately after removing from the smoker, plunge the sausages into an ice water bath for 1-2 minutes. This stops the cooking process and helps the casings shrink tightly to the meat.
Pat the sausages completely dry with paper towels.
Store in an airtight container or vacuum-sealed bag in the refrigerator for up to one week, or freeze for up to 6 months.
