I had some leftover mint leaves from the Jamaican Jerk Chicken and Mango Salsa I make a week or two ago, so I thought I’d find a use for it before it went bad (I’m actually amazed it hadn’t already!). I ran across this recipe for pain perdu (a.k.a. french toast) online while looking for vanilla cake recipes, so I held onto it for using up the mint. I kept track of more exact quantities than the recipe gave, and I made a change or two, so I’m going to go ahead and post my version here.
Overall, this was a fairly easy recipe, and it tasted wonderful!
Pain Perdu with Mint-Peach Topping and Vanilla Ice Cream
Ingredients: 4 slices of french bread (not the hard crusty kind), 4 eggs, 4 T powdered sugar, 6 T milk per slice of bread, 2 t vanilla extract, 1-1.5 peaches per slice of bread, 8 fresh mint leaves, vanilla ice cream, butter
- Blend egg yolks, sugar, and vanilla.
- Mix in milk in proportion to the number of slices of bread you plan to use.
- Put about 1 T of butter (or however much you like to use when making french toast) in a pan over low heat.
- Dip and briefly soak both sides of each slice of bread in the liquid mixture and cook in the buttered pan on both sides.
- Peel, slice, and core the peaches, then fry them in a separate pan until they soften. Note: You might not need as many peaches as me if you use it as more of a garnish, but I liked having lots of fruit with my french toast.
- Roll several slices of mint leaves and slice them into small pieces or strips.
- Assemble a slice of french toast topped with peaches and sprinkled with mint leaves, and add a scoop of vanilla ice cream on top or on the side.