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If  there is one dish made of stale bread that is served just about anywhere in the world it is Pan Perdu, also known as:
Germany (arme ritter), England (poor knights of windsor), USA and Kanada (french toast), France (pain perdu), Russia (grenki), Spain (torrijas), Finnland (köyhät ritarit), Hungary (bundás kenyér), Turkey (ekmek balığı) Holland (wentelteefje), Austria(pavesen), Portugal (rabanadas). This is but a small part of a large number of countries which serve pan perdu in one form or another.
The most basic form of preparation is stale bread or cake soaked in a mixture of milk, egg and sugar, then sauteed. From there on, many variations exist, with a few or many other ingredients added -white wine, honey, brandy, cinnamon, fruits, cream cheese, maple syrup and countless other variations, even savory ones. My own version this morning was pretty basic, I did however use chocolate pound cake instead of bread and dusted the sauteed pan perdu with castor sugar and cinnamon. You can imagine the improvement.  The hot, very sweet pineapple also added to the enjoyment of this oh so simple leftover dish. Truly a champion of a breakfast, worthy to be served to a champion 🙂

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Bon Appetit !   Life is Good !

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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