Title: Nawlins-style pain perdu
 Categories: E.
      Yield: 4 Servings
 
      2    Inch piece vanilla bean
      3    Eggs
    1/4 c  Vanilla sugar
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/2 c  Milk
      6 sl French bread (sliced on bias
    1/2    -inch thick)
      1 tb Vegetable oil
      1 tb Butter, plus extra for
           Serving
    1/4 c  Cane syrup (preferably
           Steen's)
 
  In a large shallow bowl whisk together eggs, sugar and spices until
  well-blended.  Whisk in milk.  In a saute pan, preferably nonstick,
  heat half of oil and butter over medium heat.  Dip bread slices in
  egg mixture until thoroughly moistened.  Carefully transfer half of
  bread slices to pan and cook until golden brown, 2 to 3 minutes per
  side, turning once. Transfer to warmed plate.  Repeat with remaining
  bread slices. To serve, dot with butter and drizzle with cane syrup.
  
  Yield: 2 servings