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Wednesday, April 11, 2012

Jalapeno Cheddar Pain Perdu with Salsa Fresca

What the heck is Pain Perdu ? It's just a fancy way to say French toast. But, if I was going to make something that was totally out there, why not call it by it's crazy French name?

I had this loaf of jalapeno cheddar bread from an artisan bakery, which means it has no preservatives, so you have to eat it fast, or it will spoil. And I knew we would never eat it all in sandwiches, so I had to think of another way to use it. I have made savory bread pudding before, so why not savory French toast?

I also had some fresh vegetables I needed to use up in the refrigerator, so this was the result. Totally unexpected flavor combination, but I would definitely make this again.

Jalapeno Cheddar Pain Perdu with Salsa Fresca
Start the salsa fresca:

3 small tomatoes, chopped
1 medium onion, diced finely
1 large jalapeno, diced finely
1 large handful cilantro, chopped
1 avocado, diced
Juice of 1 fresh lime
Salt and pepper to taste
Mix all ingredients together and set aside

For the Pain Perdu:
6 slices jalapeno cheddar bread
4 ounces cream cheese, softened
3 eggs
2/3 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons of butter
Spread one of the bread slices generously with cream cheese, and top with another piece of bread. Repeat with the remaining bread slices. In a shallow bowl, mix together remaining ingredients.

Heat butter in a non-stick pan over medium heat until bubbly. Dip the "sandwiches" in the egg mixture and place in pan. Cook 2-3 minutes on each side until golden brown.

Serve topped with the salsa fresca.

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