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The Easiest Long Weekend Brunch Recipes + The Secret to a Long and Happy Marriage?

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At Home with Krissy, Victoria & Nicole
At Home with Krissy, Victoria & Nicole
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Recipes in this Video

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French toast, known as 'pain perdu' in France, translates to 'lost bread,' referring to the use of stale bread. This dish has roots in ancient times, with variations found in many cultures. It is often enjoyed as a breakfast or brunch item, celebrated for its simplicity and versatility.

Ingredients

  • bread
  • eggs
  • milk
  • sugar
  • vanilla extract
  • cinnamon
  • butter

Instructions

  1. 1Whisk eggs, milk, sugar, vanilla, and cinnamon in a bowl.
  2. 2Heat butter in a skillet over medium heat.
  3. 3Dip slices of bread into the egg mixture, coating both sides.
  4. 4Place the coated bread in the skillet and cook until golden brown.
  5. 5Flip and cook the other side until golden.
  6. 6Serve warm with toppings of choice.

Ingredient Alternatives

bread

Healthier: whole grain bread

Cheaper: stale bread

Whole grain bread is more nutritious; stale bread reduces waste.

milk

Healthier: almond milk

Cheaper: water

Almond milk is lower in calories; water is a budget-friendly option.

sugar

Healthier: honey

Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often cheaper.

Techniques

whiskingfrying

Equipment

bowlskilletwhiskspatula
🌶️🌶️🌶️Lowglutendairyeggs

Also Known As

Pain PerduEggy Bread
veganplant-basedgluten-freenut-freesoy-free

Ingredients

  • 4 ripe pears
  • 2 cups water
  • 1 cup sugar
  • 1 cinnamon stick
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract
  • Juice of 1 lemon

Instructions

  1. 1In a medium saucepan, combine water, sugar, cinnamon stick, nutmeg, ginger, and lemon juice. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  2. 2Peel the pears, leaving the stems intact. Cut a small slice from the bottom of each pear to help them stand upright.
  3. 3Once the syrup is simmering, carefully add the pears to the saucepan. Reduce the heat to low and cover the pan.
  4. 4Poach the pears for about 20-30 minutes, turning occasionally, until they are tender but not mushy.
  5. 5Remove the pears from the syrup and set aside to cool.
  6. 6Increase the heat and boil the syrup for about 10 minutes until it thickens slightly.
  7. 7Remove the cinnamon stick and stir in the vanilla extract.
  8. 8Once the syrup has cooled, pour it over the pears in a serving dish.
  9. 9Refrigerate the spiced poached pears for at least 2 hours before serving to allow the flavors to meld.

Equipment

medium saucepanpeelercutting boardserving dish

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