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The more stale your bread, the better, but I just left my bread out overnight and this worked fine.
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Whisk together the eggs, cream, milk, Irish whiskey, vanilla, sugar and salt. Pour into a shallow, wide bowl.
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Soak each slice of bread for about 10 minutes--flip it halfway through if need be to saturate both sides. However, you do not want the bread to be falling apart.
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Heat a large, heavy pan or griddle over medium heat (I used enameled cast iron, so as the toast cooked, I gradually turned the heat down to medium low).
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Add 1 tablespoon of oil and 1 tablespoon of butter to the pan.
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When it is hot, cook the French toast in batches, cooking to lightly crisp and browned on each side. If you need to add more oil or butter, do so.
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If you are serving the French toast all at once, place the cooked slices in an oven on low heat. I of course always end up playing the short order cook and serving them to my family as they cook.
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Sprinkle powdered sugar over the pain perdu before serving with maple syrup.