[Sca-cooks] Pain Perdu

[Tonya R Stinson]

I don't see why you can't freeze and reheat it.  It's basically french toast and I make that and freeze it a lot.  Makes those early winter school morning breakfasts a lot faster.

Hugs!
Elizabeth

--

--------- Original Message ---------

DATE: Tue, 20 May 2003 09:42:11
From: <jenne at fiedlerfamily.net>
To: <sca-cooks at ansteorra.org>
Cc:

>Ok, what's the best way to make pain perdu for 200? And can I freeze it
>and reheat it?
>
>I'm doing the Traditional Sunday Morning Breakfast for Landsknecht
>[Signing-of-the-Papers] in the East Kingdom. I'm not telling anyone but
>the autocrats that I'm doing almost all period food, though. :)
>
>Sausage Gravy and Biscuits [traditional]
>Orange Juice [traditional]
>Coffee and Tea [traditional]
>Hanoney
>Pain Perdu
>Sweet Rice Pudding with Almond Milk
>Plum Mousse
>Bread
>Ginger Syrup Julep Drink
>Fruit
>
>
>-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
>"We are often considered society's gatekeepers, but librarians are actually
>the gateways. We are the one profession dedicated to ensuring the right to
>know. We must never lose sight of this mission despite the seductive siren
>songs of our information age's mythology." -- Patricia Glass Schuman
>
>
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>



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