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Pain Perdu Recipe

Pain Perdu

Recipe courtesy Marc Murphy

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on April 30, 2013

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    Absolutely delicious! Definitely only need half of the wet ingredients. With half I made 6 slices and still had a bit left over. I used amaretto instead of bourbon and regular sugar with some liquid vanilla as well as french bread loaf. Yummy! Im saving this recepie for many future uses! By the way this isnt an "eat and go run 10 miles" breakfast... this is "chill on the couch or relax" breakfast :-.

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  • on April 25, 2013

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    We loved it! I used filone bread which he suggested on the broadcast, but it did not soak in thoroughly with the 3 inch thick slices that he recommended. Since I had plenty of custard left I cut the filone loaf in 1 inch slices for the following morning and got a better result on the inside. So now I will experiment with country bread.

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  • on April 20, 2013

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    Absolutely delicious! I cut the recipe in half for 4 slices of French bread and there were still wet ingredients to throw away. However, it was delicious...I didn't have vanilla sugar so I just added a teaspoon of vanilla and didn't have brandy either so I used Amaretto. The recipe turned out wonderful - what a great way to use up stale bread.

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  • on March 30, 2013

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    YUMMY!! This is very good, I cut the wet ingredients in half and it was more than enough.

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  • on March 21, 2013

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    Delicious -- HOWEVER -- Marc's proportion were way out of whack!! 4 cups of cream and 9 eggs for 4 think slices of bread -- I don't think so. He suggests using a blender -- would have to be indusrial size. I have enough egg mixture left over to feed Marc's whole restaurant. Ina Garten has the same recipe with the right proportions. I guess we'll be eating Pain Perdu for the next week!!!

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  • on March 16, 2013

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    Saw this on the Rise & Shine episode and just had to make it. This was a simple yet incredibly delicious breakfast. It tastes as great as it sounds and looks! The wonderful brandy component in this recipe gives it a rich eggnog like flavor. We topped it with natural maple syrup and it was just incredible.

    A couple of observations: Turn the bread while it is absorbing the cream mix a few times under the plastic wrap during the 12 hour prep to absorb even more. Mine worked well but it could have been more custard like in the center. The first part of the recipe has you saute the first side for about 5 minutes. Keep an eye on this side as mine got a bit overdone at 5 minutes because it continues to cook in the oven once it has been flipped over. It develops a deep golden brown crust on that side which might seem overdone to some. I will definitely be making this again!

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  • on February 02, 2013

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    Very delicious !

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  • on January 26, 2013

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    Great breakfast dish, A lot of work but gtrat flavor

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  • on December 29, 2012

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    Made this for my family at Christmas after seeing Marc Murphy make it on a Foodnet show. While it was wonderful, my sister-in-law, by accident discovered a new twist that made it even better! Had a pitcher of cold coffee sitting on the counter, which she and my brother (who hates coffee thought it was syrup and poured on it on theirs. We had a good laugh but seriously you should try it. Later made for my husband's family and while they thought I was nuts they tried it and added a little powdered sugar to the top - they loved it! Give it a try. Marc - wonderful as is but try a little coffee on it.

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  • on December 28, 2012

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    My sister made this on Christmas morning and it was TO DIE FOR!! Accompanied with bacon and fresh-squeezed orange juice, it made the perfect holiday breakfast (just don't plan on doing much afterwards, except maybe take a nap!.

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