French for lost bread, pain perdu reclaims stale or “lost” bread by soaking it in an egg and cream mixture overnight before being pan frying in butter and then baking. The stale bread drinks up the egg mixture which creates a custard like center in the bread, making this hands down the most delicious French toast I have ever tasted.
Course
Breakfast, Brunch
Cuisine
French
Prep Time8hours20minutes
Cook Time20minutes
Total Time8hours40minutes
Servings6
Ingredients
6extra-large eggs
1½cupscream or half-n-half
¼cupGrand Marnier or brandy
¼cupsugar
2teaspoonsvanilla
1½teaspoonssalt
6slicesFrench bread cut about 3″ thick
2Tablespoonsunsalted butter
flour
maple syrup
powdered sugar
strawberry preserves
Method
Place bread in a baking dish so the slices lay flat and are not crowded.
In a medium size bowl, whisk together eggs, cream, Grand Marnier, sugar, vanilla, and salt. Pour over bread. Cover with plastic wrap and refrigerate eight hours or overnight, turn once to ensure even absorption.
Heat oven to 350°F.
Heat a large oven-proof sauté pan over medium high heat and add butter.
Dust the egg soaked bread with flour and a sprinkle of sugar.
When the butter has melted and stopped foaming, place the bread in the pan floured side down. Dust the uncooked tops with flour and sugar. Cook for about 5 - 7 minutes to brown and then turn.
Place the pan in the hot oven for 12 to 15 minutes until the bread has puffed up.
Serve
Serve hot with a drizzle with maple syrup, a dusting of powdered sugar, and a dollop of fresh strawberry preserves. Of course bacon is always a welcome side.
Cooks Notes
A crusty hard bread is a must for this dish. I cut 3″ slices of french bread, and allow them to dry out for a day before using for this recipe. Plan one thick slice per person.