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Nutrition Facts
Serving Size 1 (205g) Recipe makes 2 servings
Calories 335
Calories from Fat 44		(13%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 70mg		2%
Potassium 69mg		1%
Total Carbohydrate 67.5g		22%
	Dietary Fiber 0.0g	0%
	Sugars 67.5g
Protein 6.3g		12%
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Menus using this recipe:

Special French Toast Breakfast

HeatherFeather

Creole Winter Breakfast

Molly53

Creole Winter Breakfast II

Molly53

Louisiana Style French Toast (or Pain Perdu)

Recipe #17522 | 15 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Jan 19, 2002

I learned how to make this rich, gooey, caramel-ly version of French Toast when I lived in Louisiana. It is very sweet - feel free to decrease the amount of sugar if you wish. There is no milk in this version. If you don't have a good nonstick pan, you may need to grease your pan with some oil or butter rather than the nonstick spray, as the sugar caramelizes and can be a little messy to clean.

SERVES 2 (change servings and units)

Ingredients

2 large eggs, well beaten or use egg substitutes
2/3 cup sugar
1/2 teaspoon vanilla extract
sliced bread
butter-flavored cooking spray or oil
powdered sugar, for dusting

Directions

1
Beat together the eggs,sugar,and vanilla extract.
2
Dip each slice of bread into the batter to coat both sides.
3
Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
4
Brown well on both sides,but don't let burn.
5
Dust with powdered sugar and serve with warm maple syrup on the side.
6
Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
7
The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

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Featured Reviews for This Recipe

From: Princess Tomato

On May 11, 2008

Wow - this was great. Usually when I make french toast I have to have syrup, but this didn't need it! It was sweet already. Very tasty - thanks for sharing!

2 people found this review helpful

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From: Chef #671312

On Mar 2, 2008

I've been looking for a new french toast recipe and this one is the best I've tried. It's quick and very easy. I used a little less sugar than called for and regular sliced bread, toasted. Can't wait to try this with thicker bread.

2 people found this review helpful

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From: Caryn Gale

On Feb 19, 2003

I am always looking for something to do with my leftover challah. My kids loved this. I made this in my sandwich maker and it was really easy to cleanup and came out great. I must admit that I did cut back a little on the sugar in the recipe, but my kids made up for it with the powdered sugar and maple syrup!

4 people found this review helpful

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From: FruitLoop

On Oct 2, 2002

Oh HeatherFeather, this is so decadent and majorly delicious. I made this for Sunday brunch with my in-laws. Very classy and the maple syrup is a great accompaniment. Although eating these with just the powdered sugar is fine too. Thanks so much for sharing this.

3 people found this review helpful

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Read all 7 reviews