Grilled Pain Perdu

Name: Grilled Pain Perdu
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 3 eggs; 1/2 cup granulated sugar; 1 pinch salt; 1/2 teaspoon pure vanilla extract; 1 cup half-and-half; 1 cup buttermilk; 8 thick slices Brioche or bakery challah, or another soft yellow bread; 1 pink grapefruit, sectioned; 1/2 cup maple syrup; 1/2 cup mascarpone

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Pain perdu was probably invented as a thrifty way to make dessert from pieces of stale bread, but it feels luxurious enough for royalty -- as most of you already know from eating it for brunch, under the name of French toast. This one can be breakfast or a dessert. We serve it at Tru as part of our dessert collection. In France, pain perdu (which means "lost bread") is only served as a dessert. We like to make it on the grill, which gives it a lovely campfire taste, but you could certainly brown it in butter over high heat if you prefer. I switched to grilling my pain perdu when invited to participate in a grilling event -- always a challenge for a pastry chef. I was sure there must be more to grilled desserts than the usual fruit kebabs!

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