Sunday, December 2, 2018

Country Life British Edition - Pitshill House England & Sharon Santoni's Pain Perdu Recipe for a Decadent Breakfast or Brunch




On the first day of Christmas my true love gave to me ....   Pain Perdu.   This Holiday Season I want to incorporate timeless traditions that the whole family can help with during the celebrations, from setting the table to choosing the place for the decorations on the tree.  I don't want Christmas to be a budget-buster, but instead a time of attention to details, of simple joys, Bing Crosby singing "Silent Night", hot chocolate, baskets of thoughtful gifts gathered for the neighbors full of artisan cheese, honey, Anjour pears and specialty teas... of laughter and giving.  Since we had the luxury of December 1st on a Saturday, I made Sharon Santoni's of My French Country Home Pain Perdu recipe.  It's delicious and decadent; for brunch it's wonderful served with hot chocolate.

While I was waiting for the toast to cook in warm foaming butter, I enjoyed the article from Country Life on the restoration of 18th-century Pitshill House and Gardens in West Sussex, England.  Interior design by Edward Bulmer and photography by Paul Highnam.   Enjoy!











My French Country Home
~Pain Perdu - French Toast~

2 - cups (1/2 liter) of milk
2 eggs
1/4 cup (50g) of sugar 
1/2 cup (100g) butter
1 teaspoon vanilla
6 thick slices of bread or sliced in half croissants
Nutmeg
Cinnamon
Powder (icing) sugar









Lay bread in a shallow dish.
In a bowl whisk well the eggs, milk, sugar and vanilla 
Pour over sliced bread, wait a few minutes while liquid is soaking.
Heat butter in a wide skillet until it begins to foam
Gently lift, let drain if necessary, and lay in pan.
Check for the under-side to be golden brown and a little dark on the edges flip
and sprinkle cooked side with cinnamon and nutmeg.
When golden on the other side remove to a serving platter
and sprinkle with cinnamon and nutmeg.
Just before serving dust with powder sugar (icing sugar)

Serve with warm syrup and fresh berries

Enjoy!

















































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