Pain Perdu
published about 1 hour ago
Fans of sweet breakfasts will love this pain perdu — the French version of, well, French toast — with a crisp, buttery outside and rich, custardy interior. Pain perdu roughly translates to “lost bread” (lost meaning day-old or stale bread that may have been thrown away). Because it’s a bit drier than it’s fresh counterpart, slightly stale bread is the perfect vehicle to absorb the creamy and sweet egg custard that’s a signature component of this dish. Make sure to soak the toast until all the custard is absorbed, and definitely use butter (not oil) when you’re cooking; the butter browns up a bit in the pan with the pain perdu, emphasizing the rich, nutty, caramel notes of this dish.
Although it was originally enjoyed more as a dessert than a breakfast in France, here in America we have adopted this bread-saving technique as a way to start the day. But we encourage you to try pain perdu as it was meant to be — after a meal with a nice dusting of powdered sugar and fresh berries.
How to Choose the Best Bread for Pain Perdu
The best bread for pain perdu is day-old or slightly stale bread that will soak up the custard, but not get too soggy. This recipe uses brioche, but others have called for challah or French bread.
How Long Should You Soak the Bread?
Soaking the bread in a custard and crisping it in a skillet helps turn old bread into a delicious meal, but you don’t want to do it for too long. The bread should be placed in the custard for about four or five minutes per side, then you’re ready to go.
What’s the Best Way to Reheat Pain Perdu?
Place on a sheet tray in an oven or in the toaster.
Comments 0 RatingsPain Perdu
Yield Serves 2 to 4
Prep time 25 minutes
Cook time 15 minutes
- shellfish-free
- fish-free
- alcohol-free
- vegetarian
- peanut-free
- pork-free
- pescatarian
- balanced
- soy-free
- red-meat-free
- Calories 358
- Fat 15.7 g (24.1%)
- Saturated 6.5 g (32.5%)
- Carbs 43.6 g (14.5%)
- Fiber 3.0 g (12.0%)
- Sugars 22.2 g
- Protein 11.5 g (22.9%)
- Sodium 256.1 mg (10.7%)
Ingredients
- 4 tablespoons
granulated sugar, divided
- 3/4 cup
whole milk or half-and-half
- 3
large eggs
- 1/2 teaspoon
pure vanilla extract
-
Pinch kosher salt
-
4 3/4-inch-thick slices of day-old brioche
- 2 cups
strawberries
- 2 tablespoons
unsalted butter, divided
- 2 tablespoons
sliced almonds, preferably toasted
-
Powdered sugar, for dusting
Instructions
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In a 9x13-inch baking dish or other shallow dish large enough to hold the brioche in a single layer, whisk together 3/4 cup whole milk or half-and-half, 3 large eggs, 2 tablespoons sugar, 1/2 teaspoon vanilla, and pinch of salt until smooth and well-combined.
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Add the brioche to the baking dish and turn to coat. Let soak 5 minutes, then turn and let soak for 5 minutes more or until all the liquid is absorbed.
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Meanwhile, remove the stems from the strawberries and thinly slice. Place the strawberries in a medium bowl and toss with the remaining 2 tablespoons of sugar.
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In a large nonstick skillet, melt 1 tablespoon of the butter over medium heat and add 2 slices of soaked brioche. Cook until golden, 2 to 3 minutes, then flip and cook until golden on the second side, 2 to 3 minutes more. Remove to plates. Wipe excess butter from the skillet with a paper towel. Then, repeat with remaining butter and soaked brioche.
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Spoon prepared strawberries over the pain perdu and sprinkle with almonds. Using a small fine sieve, dust pain perdu with powdered sugar.
Recipe Notes
Substitutions: Swap vanilla extract with Grand Marnier or Cointreau or just add a teaspoon of either into the recipe for a touch of orange. You can also use blackberries, raspberries, or blueberries in addition to, or in place of, strawberries.
Storage: Pain perdu is best right away, but if you have leftovers you can freeze them and reheat in a toaster oven or on a sheet tray in the oven.
Source : food
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