bkeats
Senior Insider
I'm in an alliterating mode.
One of the things I like to do for breakfast is to use up the day old bread by making pain perdu. I like to add some flavorings and sweetness. I've used cinnamon and sugar and bourbon when I have it handy. Sugar never dissolves completely in the egg mixture. So I'm in the kitchen and on the counter are a bottle of rhum vanille from La Gloriette and a bottle of cane syrup that I picked up to make ti punch. Eureka! I add both to the eggs and fry the bread in that extra high fat Normandy butter. Spectacular doesn't even describe how the toast was. Sweet, eggy with that hint of the rhum vanille coming through. Perhaps you have already discovered this and I'm just slow and dim witted but in case you haven't, try it, you'll like it.
One of the things I like to do for breakfast is to use up the day old bread by making pain perdu. I like to add some flavorings and sweetness. I've used cinnamon and sugar and bourbon when I have it handy. Sugar never dissolves completely in the egg mixture. So I'm in the kitchen and on the counter are a bottle of rhum vanille from La Gloriette and a bottle of cane syrup that I picked up to make ti punch. Eureka! I add both to the eggs and fry the bread in that extra high fat Normandy butter. Spectacular doesn't even describe how the toast was. Sweet, eggy with that hint of the rhum vanille coming through. Perhaps you have already discovered this and I'm just slow and dim witted but in case you haven't, try it, you'll like it.
