Catholic Recipe: Pain Perdu
Also Called: Lost Bread
For St. Anthony of Padua's feast day we suggest a dish with a name we are sure would delight his heart, for no doubt a saint who finds lost things for people must be one saint who hates waste of any kind. We refer to Pain Perdu, which is made of stale rolls.
DIRECTIONS
Take rolls that are stale and grate off all of the crust, setting aside the crumbs. Divide the rolls in two and soak them in the milk which has been mixed with the sugar. After about fifteen minutes, take them out and squeeze them gently. Dip them in the beaten egg yolks and then in the crumbs grated from the crusts. Fry them a light brown in butter and serve with sugar and cinnamon, currant jelly, or a vanilla sauce.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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