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26 December 2014


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Good morning, the pain perdu looks yummy. We had baked french toast, which is basically the same thing, yesterday (christmas morning.) From now on it is going to be called pain perdu. It sounds much more elegant. I just bought the amazing post card of the day-I hope no one else beat me to it. If they did, keep the euros on my account (you know I'll desperately need something else soon.)

Hi Jacky, You are so sneaky! You got it. Thanks!

The pain perdu looks beautiful. I have always wondered why baguettes go hard so fast. I'm guessing it's because they're not made with preservatives?

Hi Corey,

Your photos of pain perdu are so vivid that I can taste it from here. How lovely that someone left you one of your favourites: maple syrup. It is hard to imagine the dish without its addition.

I happen to have all the ingredients so, dinner is going to be breakfast thanks to you. Oh what fun it is to turn upside down this day of rest.


Feast on....

Jilly xo

Sounds delicious! Happy day after Christmas!


I have always made a lot of French Toast for the girls, which they have always called "French Toast" even when speaking French. The other day they were talking about it, in French, and one of them said "Comment ça s'appelle encore en français?" We have totally different methods though. I just do a quick "aller-retour" in the egg mixture, and cook it in a skillet.

Happy post-holidays!

I always love to save all the great French bread pieces when we are at our house in the Dordogne, then make a batch of "Pain Perdu" Just didn't know it was called that!

Do you rent your apartment in Paris?

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