Photo: Pain Perdu Recipe
Ingredients
- Four 3-inch-thick slices country bread
- 4 cups heavy cream
- 1 cup vanilla sugar, plus more for sprinkling
- 1/2 cup brandy
- 2 teaspoons kosher salt
- 9 eggs
- 4 tablespoons unsalted butter
- All-purpose flour, for sprinkling
- Powdered sugar, for serving
- Maple syrup, for serving
Directions
Place the bread in a large bowl and set aside.
Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes.
Serve with powdered sugar and maple syrup.
Notes
Cook's Note: To make vanilla sugar, split a vanilla bean and bury it in 1 cup sugar. Let sit at room temperature for 2 days.
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By alokasia_olya_5...
Marceline, MO
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 :-.
By ghardy_12537461
Costa Mesa, 43
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.
By aernest2002_6327954
Snohomish, wa
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.
Read all 13 reviews