[Sca-cooks] Payn pur-dew

[lilinah at earthlink.net]

Laurene Wells <tinyzoo at yahoo.com> wrote:
>Sounds like French Toast to me.
>
>Mmmmm....

Yeah, it is probably the origin of what Americans call French Toast

We've had numerous conversations about Pain Perdu since i've been on
this list (i've been on this list a few months longer than i've been
going to SCA events)

Many old recipes include saffron, sugar, and rosewater in the eggs
and often say to sprinkle with sugar or with a mixture of sugar,
saffron and rosewater.

I often make Pain Perdu with challah (Jewish egg bread) or with a
brioche loaf which is NOT Medieval. But both are really good with the
saffron and rosewater...

Anahita