PAIN PERDU
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 three-inch rounds
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Trim side and bottom crusts from brioche, leaving top crust intact. Slice brioche 1/4 to 1/3 inch thick. Butter a 9-by-13-inch baking pan; lay bread pieces in pan so that they overlap slightly, with top crusts visible.
- Make custard: In a medium saucepan over medium heat, whisk milk, cream, sugar, vanilla scrapings, and liqueur. Cook until hot but not simmering.
- In a large bowl, whisk together eggs and yolks. Whisking constantly, pour 1 cup of the hot milk mixture into eggs; slowly add remaining milk mixture.
- Pour custard over bread, making sure to soak completely. Bake until firm to the touch, about 1 hour; if needed, press bread with a spatula to keep it moist.
- Remove from oven. Let cool slightly before cutting into rounds with a 3-inch biscuit cutter. Serve warm.
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Mani Maher
[email protected]I've made this recipe several times now, and it's always a hit. The pain perdu is light and fluffy, with a crispy exterior. The cinnamon-sugar topping is the perfect finishing touch. I highly recommend this recipe to anyone who loves French toast.
Ellie Peters
[email protected]This recipe was a bit bland for my taste, but it was still very good. I think I would add some spices to the egg mixture next time.
Jessica Roberson
[email protected]This recipe was a little too eggy for my taste, but it was still very good. I think I would use less eggs next time.
Ripa Begum
[email protected]I've tried many pain perdu recipes over the years, but this one is by far the best. The bread is perfectly soaked in the egg mixture, and the butter and sugar topping is divine. I highly recommend this recipe to anyone who loves French toast.
Jan m Afridi
[email protected]This recipe was easy to follow and the pain perdu turned out great! The bread was crispy on the outside and soft and fluffy on the inside. The cinnamon-sugar topping was the perfect finishing touch. I would definitely make this again.
T. Boon
[email protected]I made this recipe for a brunch party, and it was a huge hit! Everyone loved the pain perdu, and they couldn't stop talking about how delicious it was. I will definitely be making this recipe again.
Jhaan Khan
[email protected]This recipe was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the topping next time.
Md Shohag
[email protected]Wow! This recipe is amazing! The pain perdu was so light and fluffy, and the cinnamon-sugar topping was the perfect touch. I'm definitely going to make this again.
Umesh Lama
[email protected]This was my first time making pain perdu, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. The bread was soft and flavorful, and the topping was the perfect finishing touch. I'll definitely be making t
battery Acid
[email protected]I've made pain perdu many times before, but this recipe is by far the best. The bread was perfectly soaked in the egg mixture, and the butter and sugar topping was divine. I highly recommend this recipe to anyone who loves French toast.
Obe CHRISTIANAH
[email protected]This recipe was a hit with my family! The pain perdu was light and fluffy, with a crispy exterior. The cinnamon-sugar topping added the perfect amount of sweetness. I would definitely make this again.