Lost Bread @ Annadele Plantation
I have has a passion of lost bread since I was a little kind. My mother made it now and then, using a recipe I have never seen equaled for its texture and flavor. Although that version will never give up the Number One position in my heart, I order lost bread (a.k.a. "pain perdu") wherever I can find it. One of the best I've had lately is on the brunch menu at Annadele Plantation. Which is quite a nice place to have brunch. It really has a plantation history, dating back to the 1830s. The chef understands the obvious secret for making lost bread well: the bread must be saturated with the rich, cinnamony liquid custard. Dryness is the mortal sin of pain perdu cookery. Annadele's takes it another step farther by adding a sauce and some fresh fruit. Wonderful.
