Pain Perdu is a wonderful take on French Toast
Marc Murphy’s favorite breakfast? Custardy pain perdu, or French toast. Try this excellent recipe with video instructions.
- Prep Time: 730
- Cook Time: 20
- Total Time: 750
- 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
- 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.
- Serving Size: 4