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Pain Perdu
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.
Prep Time 8 hours 20 minutes
Cook Time 20 minutes
Total Time 8 hours 40 minutes
Servings 6
Ingredients
- 6 extra-large eggs
- 1½ cups cream or half-n-half
- ¼ cup Grand Marnier or brandy
- ¼ cup sugar
- 2 teaspoons vanilla
- 1½ teaspoons salt
- 6 slices French bread cut about 3″ thick
- 2 Tablespoons unsalted butter
- flour
- maple syrup
- powdered sugar
- strawberry preserves
Method
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Place bread in a baking dish so the slices lay flat and are not crowded.
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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.
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Heat oven to 350°F.
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Heat a large oven-proof sauté pan over medium high heat and add butter.
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Dust the egg soaked bread with flour and a sprinkle of sugar.
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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.
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Place the pan in the hot oven for 12 to 15 minutes until the bread has puffed up.
Serve
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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.