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Joined Date: May 18, 2008
Reviewed Pain Perdu
"I have made this twice and each time it was perfect...I used medium heat to slowly cook them then put them in my small oven at 250 to let them completely finish while I cooked my sausage and other food items. They were wonderful and cooked through...my bread was cut 1 inch thick. Everyone raved about them!!! Thanks!"
I have traveled all over the world and had the opportunity to eat at some of the finest restaurants...now I am retired and unfortunately disabled...but part of my bucket list before I die is to learn how to cook really good food (my husband is my taster) and I always learn so much from the chefs of the food channel!!!! I love it!