Pain Perdu Roanoke (Lost Bread)
Cornbread French Toast with a Savory Twist
Introduction
If you’re looking to elevate your traditional French toast, this Pain Perdu Roanoke (or Lost Bread) is a perfect choice. Inspired by a unique twist on the classic, this recipe is made with cornbread instead of your usual white bread, offering a heartier, slightly sweet flavor profile. The blend of sweet cornbread, savory notes from thyme or savory herbs, and the kick of cayenne pepper makes this dish stand out at any breakfast or brunch table. This recipe is super simple, yet the flavors it brings are anything but ordinary.
For this recipe, you can use a store-bought corn muffin mix for simplicity, or, if you prefer, you can substitute your homemade cornbread recipe—just be sure to follow the instructions accordingly. Whether you are planning a family breakfast, holiday brunch, or looking for a unique way to use up leftover cornbread, this dish will not disappoint.
Time to get cooking and indulge in this mouthwatering Pain Perdu Roanoke—let’s dive into the details!
Recipe Overview
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 minutes | 35 minutes | 1 hour |
| Servings | Calories per Serving | Category |
|---|---|---|
| 6 servings | 289.6 kcal | Breads |
Ingredients
For the Cornbread
| Ingredient | Quantity |
|---|---|
| Corn muffin mix | 1 package (typically 8.5 oz) |
| Egg | 1 |
| Milk | 1/4 cup |
| Corn kernels | 1 cup |
| Savory or thyme | 1/4 tsp |
| Cayenne pepper | 1/8 tsp |
For the Pain Perdu (French Toast)
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Milk | 1 cup |
| Sugar | 1/4 cup |
| Nutmeg | 1/2 tsp |
| Vanilla extract | 1 tsp |
| Confectioners’ sugar | 1/4 cup |
| Maple syrup | 1/2 cup (for serving) |
Instructions
Step 1: Prepare the Cornbread
- Preheat the oven to 400°F (200°C). Spray an 8x4x3-inch loaf pan with nonstick cooking spray to prevent the cornbread from sticking.
- In a large mixing bowl, combine the corn muffin mix, 1 egg, 1/4 cup of milk, savory (or thyme), and cayenne pepper. Stir the ingredients together until just combined, following the instructions on the corn muffin mix package.
- Gently fold in the corn kernels, ensuring they are evenly distributed throughout the batter.
- Pour the mixture into the prepared loaf pan, spreading it out evenly.
- Bake for approximately 30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan before removing it. Set it aside to cool completely before slicing.
Step 2: Make the Pain Perdu (French Toast)
- Once the cornbread has cooled, slice it into 6 even slices. Cut each slice diagonally to create 12 triangular pieces of cornbread.
- In a separate mixing bowl, whisk together the eggs, milk, sugar, nutmeg, and vanilla extract until fully combined and smooth.
- Pour enough oil into a large skillet or electric skillet to reach a depth of about 2 inches. Heat the oil to 350°F (175°C). You’ll know it’s ready when a drop of batter sizzles when added to the pan.
- Carefully dip each cornbread triangle into the egg mixture, making sure it’s fully coated, and then place it in the hot oil. Fry the cornbread pieces for 4 to 5 minutes on each side, or until they’re golden brown and crispy. You may need to do this in batches, depending on the size of your skillet.
- Once fried, use a slotted spoon to remove the pieces of cornbread from the oil and transfer them to a plate lined with absorbent paper to drain any excess oil.
Step 3: Serve and Garnish
- Once all the cornbread triangles are fried, sprinkle them with a light dusting of confectioners’ sugar for a sweet touch.
- Serve immediately with a drizzle of warm maple syrup, and enjoy the perfect combination of crispy, fluffy, and indulgent French toast!
Notes and Tips
- Homemade Cornbread Option: If you prefer to make your own cornbread from scratch, simply replace the store-bought corn muffin mix, egg, and milk with your favorite cornbread recipe that typically fits an 8×8-inch baking pan. Just add the corn kernels and cayenne pepper as directed in the recipe, and proceed from there.
- Spice it Up: The cayenne pepper gives a nice heat to balance the sweetness of the cornbread. You can adjust the amount of cayenne according to your taste, or replace it with paprika for a milder flavor.
- Herb Substitutions: If you don’t have savory, thyme is a great alternative, or you can try rosemary or sage for a more aromatic flavor.
- Make Ahead: You can prepare the cornbread a day in advance and store it in an airtight container. This will give it time to firm up, making it even easier to slice for the French toast.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 289.6 kcal |
| Fat | 10 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 148.8 mg |
| Sodium | 467.1 mg |
| Carbohydrates | 41.3 g |
| Fiber | 3.7 g |
| Sugars | 9.6 g |
| Protein | 10.1 g |
Conclusion
This Pain Perdu Roanoke recipe is a delightful way to enjoy French toast with a twist. Using cornbread as the base not only provides a richer flavor but also adds a lovely texture that complements the sweet and savory notes. Whether you’re making it for a special brunch or simply trying something new for your weekday breakfast, this dish is sure to impress. Serve it with a drizzle of maple syrup, a dusting of powdered sugar, and perhaps a side of fresh fruit to round out the meal.
So go ahead, indulge in a plate of this delicious, comforting cornbread French toast, and let your tastebuds savor the rich, unique flavor!
