Make French Toast, New Orleans-Style

Chef Slade Rushing of the iconic Brennan’s doesn’t skimp on the butter

By SAVEUR Editors

Published on September 26, 2015

French toast, pain perdu, whatever you want to call it—soaking stale bread with custard and frying it in butter is always a good idea. Slade Rushing, the chef at Brennan's in New Orleans, shows us how he does it at the restaurant that's been feeding the Crescent City for almost 70 years.

Forget those rustic, artisan boules; Rushing is all about basic, spongy white o’boy loaves or enriched white bread, which soaks up a mix of egg, sugar, dairy, and vanilla better than anything else for a moist, custardy center. Then comes a little more dairy—a pan-fry in butter, which Rushing insists on so the butter’s milk solids can help the toast brown.

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