*  Exported from  MasterCook II  *
 
                             NAWLINS-STYLE PAIN PERDU 
 
 Recipe By     :ESSENCE OF EMERIL SHOW #EE061
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         2-inch -- piece vanilla bean
     
        3                eggs
     
      1/4  cup           vanilla sugar
     
        1  teaspoon      cinnamon
     
      1/2  teaspoon      nutmeg
     
      1/2  cup           milk
     
        6  slices        French bread -- (sliced on bias 1/2-inch thick)
     
        1  tablespoon    vegetable oil
     
        1  tablespoon    butter, plus extra for serving
     
      1/4  cup           cane syrup -- (preferably Steen’s)
     
 
     
 
 In a large shallow bowl whisk together eggs, sugar and spices until
 well-blended. Whisk in milk. In a
 sautJ pan, preferably nonstick, heat half of oil and butter over medium
 heat. Dip bread slices in egg
 mixture until thoroughly moistened. Carefully transfer half of bread slices
 to pan and cook until
 golden brown, 2 to 3 minutes per side, turning once. Transfer to warmed
 plate. Repeat with
 remaining bread slices. To serve, dot with butter and drizzle with cane
 syrup. 
 
 Yield: 2 Servings
 
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