How to make pain perdu like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

“Pain Perdu” means “lost bread,” which in this case is from a loaf of French bread. (Typing a pronunciation is a little difficult to spell out other than “pan” has a short “a” like in “bran” but you come off the “n” pretty quickly. Perdu – first syllable is like the first in berry, and second syllable is the strong emphasis, “dew.” I’m sure that explains it.)

My son loves this French toast, so I nearly always make it when he visits. It’s crunchy on the outside and soft, custardy inside. Top with a little butter and powered sugar and add some fresh sliced strawberries – ooh, la la!

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Good New Orleans bakery: La Boulangerie

La Boulangerie is a lovely French bakery in Uptown New Orleans. (photo by Elizabeth Kilian/New in NOLA)

La Boulangerie is a lovely French bakery in Uptown New Orleans. (photo by Elizabeth Kilian/New in NOLA)

La Boulangerie

4600 Magazine St  New Orleans, LA 70115
(504) 269-3777

If you’re looking for a place for Parisian style people-watching, this recently updated French bakery is the perfect spot.

Treat yourself to a chocolate croissant or a delicate pastry while watching the passers-by as they try to escape the rain. Take a table by the near floor-to-ceiling windows and immerse yourself in a captivating novel.

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