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Stuffed Pain Perdu (French Toast)



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Specialty & Gourmet Foods - Barefoot Contessa Pantry

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Stuffed Pain Perdu

The Best of Food & Wine

1984, American Express Food & Wine Magazine Corp.


“One of our favorite brunch dishes, this savory French toast
has a cream cheese-sausage filling sandwiched into the
bread. It is dipped in a light beer batter and fried.”

8 servings

1 cup all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons salt
2 eggs, lightly beaten
1 1/2 cups beer
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 pound breakfast sausage links, finely
chopped (about 1 heaping cup)
1/4 pound bacon
4 ounces cream cheese, softened
1/2 teaspoon pepper
1 unsliced loaf firm-textured white
bread (about 12 ounces,
10 by 4 1/2 by 4 1/2 inches)
1 1/2 cups vegetable oil
1 1/2 tablespoons paprika

1. In a medium bowl, sift together the flour, baking powder and 1 teaspoon
of the salt. Make a well in the center and add the eggs. Slowly pour in
the beer while stirring with a fork; mix thoroughly. Let the batter stand,
covered, at room temperature, for at least 2 hours.
2. In a small skillet, melt the butter over moderate heat. Add the onion and sausage and sauté until the onion is softened, about 7 minutes; drain off
and discard the fat. Meanwhile, in another skillet, cook the bacon until
golden brown and crisp; drain on paper towels.
3. In a medium bowl, combine the onion and sausage, cream cheese, the remaining 1/4 teaspoon salt and the pepper. Crumble in the bacon
and blend well. This mixture can be set aside at room temperature
or refrigerated, covered, until you are ready to fill and fry the bread.
4. Cut the loaf of bread into 1/2-inch slices but do not cut all the way
through on the first cut and every alternating cut; leave about 1/2
inch attached at the bottom. There will be 8 or 9 pairs of slices
attached at one end. Stuff each pair of slices with 2 1/2 table-
spoons of the sausage mixture.
5. In a large skillet, heat the oil to 370 degrees F. Two at a time, dip the stuffed bread into the batter, turning to cover all surfaces. Let any
excess batter drip back into the bowl. Fry the pain perdu, turning
once, until golden brown on both sides, about 1 to 2 minutes per
side. Drain on paper towels and keep warm in a very low oven
while dipping and frying the remaining bread. Sprinkle with
paprika just before serving.

For a sweet take on this dish, see
 Stuffed French Toast.
More Pain Perdu!:
Baked Blueberry-Pecan French Toast
with Blueberry Syrup

Banana Bread French Toast
Brioche French Toast with
Sautéed Seasonal Fruit

Ham-and-Cheese-Stuffed French Toast
Pain Perdu with Orange Sauce
Praline Apple French Toast

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