Food Network
Home> Recipes> Breakfast>
Pain Perdu Recipe

Pain Perdu

Recipe courtesy Marc Murphy

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 13

Showing 1-10 of 13

Sort by:

Newest

  • on April 30, 2013

    Flag

    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 :-.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 25, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 20, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 30, 2013

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 21, 2013

    Flag

    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!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 16, 2013

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 02, 2013

    Flag

    Very delicious !

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 26, 2013

    Flag

    Great breakfast dish, A lot of work but gtrat flavor

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 29, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 28, 2012

    Flag

    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!.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.