Chef Paul Prudhomme's French Quarter Toast

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Chef Paul Prudhomme's French Quarter Toast


Makes 4 servings

What English-speakers call French toast, the French call "pain perdu," or "lost bread." That's because it uses stale bread that would otherwise be lost or thrown out. The French, especially those in the country, are thrifty folk, and don't like to waste


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French Quarter Toast
Makes 4 servings
What English-speakers call French toast, the French call "pain perdu," or "lost bread." That's because it uses stale bread that would otherwise be lost or thrown out. The French, especially those in the country, are thrifty folk, and don't like to waste
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.


Vegetable oil, for coating
8 ounces egg substitute
3 tablespoons nonfat dry milk
1/2 cup apple juice
1/4 cup White Grape Syrup (recipe follows)
1/4 cup Prune Syrup (recipe follows)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon Chef Paul Prudhomme's Magic Seasoning Salt®
1 loaf French bread (See Note), cut into 8 diagonal slices, approximately 6-inches long by 1-inch thick

2 (12-ounce) cans frozen white grape juice concentrate


White Grape Syrup

Makes 1 1/2 cups

Try this syrup over pancakes or waffles, plain cake, or fresh fruit wherever
you want an unusual, sweet accent. I don't want to mention names, but I know someone who sometimes "accidentally" spills some so she can scrape it up and lick the spatula.

Place 2 (12-ounce) cans of frozen white grape juice concentrate in a 10-inch
nonstick skillet over high heat and cook until the juice comes to a boil and
foamy bubbles cover the entire surface, about 10 to 15 minutes.

Caution: Once the juice starts to foam, the bubbles will rise above the
level of the skillet.

Immediately reduce the heat to medium, and continue to cook until the juice
is reduced to 1½ cups, about 20 minutes more. Let cool, then place in a
covered container and refrigerate.

Before using the syrup in a recipe, remove it from the refrigerator as you
start your preparation, so it will have time to come to room temperature.
The syrup will be thinner and easier to pour and measure.