Pain Perdu, French Toast, also (Lost Bread)

Pain Perdu (Lost Bread) by Tony van Roon

"Submitted by Austin Leslie, Chez Helene Restaurant [From: The Legends of Louisiana Cookbook; Sheila Ainbinder -- ISBN 0-671-70817-1]"
Serves 4


        3  eggs, beaten
      1/2  cup milk
      1/2  cup sugar
        2  Tb orange flower water
        1  Tb grated lemon zest
      1/4  cup brandy
      1/2  tsp ground nutmeg
        8  slices  stale French bread
        2  Tb butter
        2  Tb vegetable oil
           Powdered sugar
           Cane syrup

Combine the eggs, milk, sugar, orange flower water, lemon zest, brandy and nutmeg in a bowl. Mix well. Soak the bread in the liquid mixture. Heat the butter and oil in a heavy frying pan. Fry the bread until golden brown on both sides. Dust with powdered sugar and serve with warm cane syrup.