Dig Baton Rouge

Retro Recipe: Boozy French toast

There is nothing better than getting a little toasty on a Sunday with your brunch posse. Bring out their basic instincts and ward off those Monday blues with tipsy blueberry French toast… oh lala. Pain perdu (translated = “lost bread”) has been showing up in cookbooks since the fourth, yes, fourth century. A way to save stale bread that would otherwise be thrown away, bread was soaked in milk, eggs, spices and fried to bring it back to life. Add a jazzy sauce and you were in business. With New Orleans as the official home of the American brunch, let’s pay homage to our state with this ancient treat.

Adapted from: the first official White House cookbook (1887), which also includes a gumbo, turtle soup, fried frog legs and a host of other Louisiana faves. *updates in italics

American Toast
To one egg thoroughly beaten, put one cup of milk, one shot of rum and a sprinkle of sugar. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot, buttered griddle or thick-bottom frying pan; spread with butter and serve hot.

Tipsy Blueberry Syrup
1 pint fresh blueberries
1 cup sugar
1/4 cup water
2 shots rum

Place ingredients in a small saucepan and stir. Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until liquid has evaporated and syrup texture forms.

Baroness on the Bayou
Ailsa “Elsa” von D recently moved to the Red Stick from Washington DC. She was a contestant on season 6 of FOX’s “MasterChef” and a frequent culinary presenter at Smithsonian’s National Museum of American History. Dedicated to tasty time travel, she is in search of the South’s long lost foodie favorites. For more about Ailsa von D, follow her on Instagram


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