Pain Perdu

There’s something magical about the first bite of Pain Perdu, a dish that transports me straight to the quaint cafes of Paris. I can almost hear the clinking of coffee cups and the soft chatter of friends sharing a morning together. This recipe holds a special place in my heart, as it reminds me of lazy Sundays spent savoring every delicious moment. It’s not just a breakfast; it’s a way to slow down and appreciate the little things, like the warmth of the sun streaming through the window and the delightful aroma of fresh bread grilling on the stove.

As I prepare Pain Perdu, I can’t help but reminisce about my grandmother’s kitchen, where the simplest ingredients transformed into a feast of flavors. The rich custard made from eggs and milk envelops the thick slices of brioche or challah, making them irresistibly soft and luscious. Every time I indulge in this dish, I’m reminded of the comfort and love that comes with sharing a meal. Whether it’s a special occasion or just a weekday breakfast, Pain Perdu brings joy and warmth to the table.

What to Buy for Pain Perdu

When gathering ingredients for Pain Perdu, it’s essential to choose quality items that enhance the dish’s flavor. Each component plays a crucial role, from the creamy richness of the eggs to the delightful sweetness of fresh strawberries. Let’s dive into the must-buy ingredients for creating this classic dish!

• ½ pint fresh strawberries, hulled and sliced: These sweet berries add a burst of freshness and a touch of acidity that balances the rich custard.
• 2 tablespoons granulated white sugar, divided: Sugar sweetens the strawberries and is also used in the custard, enhancing overall flavor.
• 3 tablespoons Grand Marnier, divided: A hint of orange liqueur elevates the dish, providing a sophisticated touch.
• 6 extra-large eggs: The star of the custard, eggs provide richness and structure to the soaked bread.
• 1½ cups milk or half & half: This adds creaminess to the custard, ensuring a velvety texture.
• 2 tablespoons honey: A natural sweetener that complements the other flavors beautifully.
• 1½ teaspoons vanilla extract: Vanilla adds warmth and depth to the custard.
• 1 teaspoon grated orange zest: Fresh zest brightens the flavor profile, making it more aromatic.
• 2 teaspoons kosher salt: Balances the sweetness and enhances the flavors of all ingredients.
• 1 large brioche or challah loaf: The best bread for absorbing the custard, providing a deliciously soft and rich texture.
• Unsalted butter: Essential for cooking the bread, adding a rich flavor.
• Vegetable oil: Helps to achieve a crispy exterior on the bread slices.
• ½ cup sliced almonds, toasted: These add a lovely crunch and nutty flavor.
• Powdered sugar, for serving: A light dusting adds a sweet finishing touch.

The Method for Pain Perdu

Making Pain Perdu is a delightful process that combines simple steps into a mouthwatering dish. By following these instructions, you’ll create a breakfast that’s truly special. Let’s dive into the method!

1. In a small bowl, combine the strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the Grand Marnier; stir gently and set aside. This will allow the strawberries to macerate and release their juices, creating a delicious topping for your finished dish.
2. Preheat your oven to 250℉. This is where you’ll keep the cooked bread warm while you finish frying the rest.
3. In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons of Grand Marnier, vanilla, orange zest, and salt. Whisk until the mixture is smooth and well combined.
4. Slice the brioche or challah loaf into ¾-inch slices. You want thick slices that will soak up the custard without falling apart.
5. Pour the egg mixture into a large, shallow plate, and soak a few slices of bread for about 4 minutes, turning once to ensure even soaking. The goal is to saturate the bread without it becoming too soggy.
6. In a very large skillet, heat one tablespoon each of unsalted butter and vegetable oil over medium heat. The combination of butter and oil helps to prevent the butter from burning while adding great flavor.
7. Take each soaked slice of bread from the egg mixture, dip one side in the toasted almonds, and carefully place it in the skillet, almond-side down. The almonds will toast further as the bread cooks, adding extra crunch.
8. Cook each slice for 2 to 3 minutes on each side, until they are nicely browned and crisp. Keep an eye on the heat; if it’s too high, the bread will brown too quickly without cooking through.
9. Once cooked, transfer the bread to a baking sheet and keep it warm in the preheated oven while you continue frying the remaining slices. Wipe out the skillet with a dry paper towel between batches to remove any burnt bits.
10. Once all the slices are cooked, sprinkle the finished Pain Perdu with powdered sugar and serve immediately with the macerated strawberries on top. Enjoy this delightful breakfast with a cup of coffee or tea!

Things Worth Knowing

Change It Up

If you’re looking for ways to customize your Pain Perdu, here are some fantastic ideas to make it your own!

• Fruit Variations: Swap out the strawberries for your favorite seasonal fruits, such as raspberries, blueberries, or even sliced bananas.
• Nutty Additions: Besides almonds, consider adding chopped walnuts or pecans to the custard mixture for extra crunch and flavor.
• Spice it Up: Add a pinch of cinnamon or nutmeg to the egg mixture for a warm, spicy twist that elevates the flavors.
• Sweet Sauces: Drizzle with maple syrup or chocolate sauce for an indulgent touch that takes this dish to the next level.
• Savory Option: For a savory twist, consider using herbs like thyme or rosemary in the custard and topping it with sautéed vegetables.

Serving Ideas for Pain Perdu

When it comes to serving Pain Perdu, there are countless delightful options to enhance the experience. Here are some ideas to consider:

• Breakfast Treat: Enjoy it as a luxurious breakfast option paired with freshly brewed coffee or tea.
• Brunch Star: Serve Pain Perdu at a brunch gathering, complemented by a fruit salad and yogurt for a well-rounded meal.
• Light Lunch: It can double as a light lunch, especially when topped with savory ingredients such as avocado or smoked salmon.
• Seasonal Special: Utilize seasonal fruits to make it a festive treat during holidays or special occasions.
• Pairing Suggestions: Serve with a side of crispy bacon or sausage for those who enjoy a heartier breakfast.
• Creative Presentation: Arrange the slices on a platter, dust with powdered sugar, and garnish with mint for an elegant touch.

FAQ

Conclusion

Pain Perdu is a truly special dish that encapsulates the joy of breakfast, combining rich flavors with a memory of love and comfort. I encourage you to try this recipe and savor each bite, remembering that food is more than sustenance; it’s about connection and experience. So gather your ingredients and treat yourself to this delightful dish tonight!

Pain Perdu

The ultimate comfort food, Pain Perdu is a rich and creamy breakfast delight that will satisfy your cravings. With luscious brioche soaked in a sweet custard and topped with fresh strawberries, it’s an easy weeknight treat that feels gourmet. Perfect for any occasion, you'll want to make this dish tonight!

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Prep Time 25 minutes mins

Cook Time 6 minutes mins

Total Time 31 minutes mins

Servings: 6 servings

Course: Breakfast

Cuisine: French

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• ½ pint fresh strawberries hulled and sliced
• 2 tablespoons granulated white sugar divided
• 3 tablespoons Grand Marnier divided
• 6 extra-large eggs
• 1½ cups milk or half & half
• 2 tablespoons honey
• 1½ teaspoons vanilla extract
• 1 teaspoon grated orange zest
• 2 teaspoons kosher salt
• 1 large brioche or challah loaf
• unsalted butter
• vegetable oil
• ½ cup sliced almonds toasted
• powdered sugar for serving

Equipment

• Oven
• Skillet
• Frying Pan
• Whisk
• Mixing Bowl
• Grater
• Chef's Knife

Method

 

1. In a small bowl, combine the strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the Grand Marnier; set aside.
2. Preheat the oven to 250℉.
3. In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons of Grand Marnier, vanilla, orange zest, and salt.
4. Slice the brioche or challah loaf into ¾-inch slices.
5. Pour the egg mixture into a large, shallow plate, and soak a few slices of bread for 4 minutes, turning once.
6. In a very large skillet, heat one tablespoon each of unsalted butter and vegetable oil over medium heat.
7. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the skillet almond-side-down.
8. Cook 2 to 3 minutes on each side, until nicely browned.
9. Place the cooked bread on a baking sheet and keep it warm in the oven.
10. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked.
11. Sprinkle with powdered sugar and serve hot with the strawberries.

Notes

• Nutritional information: does not include the frying oil/butter or powdered sugar.
• To toast the almonds: place them in a dry sauté pan and cook over medium heat for 5 to 10 minutes, tossing frequently, until lightly browned.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.