Straight from the French Quarter, New Orleans, this French toast version, with just a hint of vanilla and zest from one whole orange brings a delicate orangey flavor to this New Orleans favorite. And, occasionally we include a touch of Grand Marnier Cordon Rouge to the batter to heighten the flavor complexity. Pain Perdu, which roughly translates to “lost bread” or bread that has lost its freshness traditionally calls for a stale day-old French Baguette—we also use our own homemade sourdough bread or Vermont artisan bread. Glistening with butter and garnished with mixed berries—we’ll set aside some stale bread for you so that you too can savior our Pain Perdu on your next visit!
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