Home  >  Magazine  >  Issue 16 : May/June 2007  > Columns  >  Trail Recipes  >  Turn Yesterday’s Bread Into Today’s French Toast

Columns

Trail Recipes

By Akira Suzuki

Turn Yesterday’s Bread Into Today’s French Toast

2007
ISSUE
16

Ingredients:
French bread
Milk Crepe or pancake mix
Butter or margarine
Maple syrup
Powdered sugar (optional)


Store-bought bread is usually stuffed in a plastic bag and sold, but when the humidity is high this once edible bread can turn into a breeding ground for mold. Instead, try leaving the bread out and letting it dry for later use. There are various uses for leftover rice in Japan, and the same is true for bread—particularly in Europe.

One of the most famous ways to use leftovers is pain perdue, or what English speakers refer to as French toast. While common white bread is generally used, a baguette or French bread is the real deal. Not only are we moving away from the “soft” breads; but also we are going to make sure we use yesterday’s hardened leftovers.

Pain perdue is literally French for “lost bread” meaning “yesterday’s bread” or “leftover bread.” Rather than using a soft white bread, dried-out and hardened French bread is something to toast.

The well-known method of dipping bread into an egg and milk mix and then frying it up is but one of the many styles of pain perdue.

1. Heat the milk until it’s just abut to boil,dip the bread and coat both sides with the powdered crepe mix.

However, we’ll show you what’s best when cooking in the great outdoors; particularly, a way to leave the cumbersome eggs at home and keep your pack clean. Although not truly a substitute for eggs, we recommend crepe mix as it already contains the egg component and the coating crisps up well, really bringing out the taste.

2.Fry in a butter-coated pan, then add some maple syrup, honey and powdered sugar before digging in.

It’s also worth mentioning that powdered milk (the best being the delicious high-fat baby’s milk sold at pharmacies) is a great way to avoid storing and carrying problems associated with normal milk.