Louisiana cooks have brought their flair in the kitchen to include breakfast. Grillades and grits, pain perdu, coushe-coushe, and biscuits with cane syrup are typical Louisiana breakfast foods. Grillades and grits are a breakfast dish as basic to New Orleans as ham and eggs to other parts of the United States. Grillades are round steaks of veal or beef braised in a sauce of onions, green peppers, celery, tomatoes, and garlic. In the bayou country, breakfast may include pain perdu (lost bread or French toast). Cajuns never let stale bread go to waste. The day old bread is dipped in an egg and milk batter and lightly browned on a grill. It is served with either powdered sugar sprinkled on top or syrup.
The Acadian breakfast might include cane syrup and coushe-coushe (cornmeal mush). In some parts of the state, coushe-coushe may be served with milk and sugar, or it might be served with cracklins and syrup.