Cooking For ’68 Pain Perdu
rn« CELIA T/MMS) ( An excellent way of using up stale bread is to make this sweet called Pain Perdu in France. Some claim that it came originally from Spain. But that hardly matters. Why not introduce it to New Zealand and call it Bread and Wine Pudding? For four servings you will need: 4 slices of white bread tin thick i lb sugar 1 egg 1 cup water i pint milk Lemon peel Cinnamon Olive oil t cup sweet sherry Method: Remove crusts from bread and cut each slice in half. Soak in milk then in the beaten egg and try in very hot olive oil until crisp and golden. Serve with cooled syrup poured over them and with thickly whipped cream. To make the syrup: Boil sugar, water, a small piece of lemon peel and a pinch of cinnamon together for 10 minutes; cool and add the sherry.
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Press, Volume CVIII, Issue 31654, 15 April 1968, Page 2
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154Cooking For ’68 Pain Perdu Press, Volume CVIII, Issue 31654, 15 April 1968, Page 2
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