RECIPE

Pain Perdu

Name: Pain Perdu
Cook time: 1 h
Yield: 6

Recipe Created For

Oval Dish

Main Course

Eggs

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

1½ cups (375 ml) 35% cream
1½ cups (375 ml) whole milk
1 tsp (5 ml) pure vanilla extract
4 eggs
2 egg yolks
1 cup (250 ml) sugar
½ tsp (2.5 ml) salt
½ cup (125 ml) dried currants, rehydrated in hot water and drained
1 cup (250 ml) blueberries
1 cup (250 ml) raspberries
1 loaf brioche, sliced
2 tbsp (30 ml) unsalted butter, diced, plus extra to grease the dish
icing sugar, for dusting

Our Pain Perdu recipe, also known as French Toast, is the ultimate addition to any breakfast spread. Our take on Pain Perdu combines this recipe’s traditional ingredients such as vanilla extract and icing sugar along with dried currants, blueberries and raspberries for a decadent breakfast or brunch option.

The Oval Au Gratin Dish is the ideal piece of bakeware when preparing this recipe. Its wide, shallow surface exposes the sliced brioche to a consistent heat source as it cooks until golden-brown. This dish also makes for a beautiful piece of serveware to present your Pain Perdu during brunch. Its beautiful design goes from the oven to the centre of your table, just like that!

Expecting friends over for brunch? This take on the classic Pain Perdu recipe is perfect for just that! This recipe takes just under an hour to prepare, providing up to six even portions. Be sure to grab all the ingredients you need on your next grocery run and follow the steps below. For smaller or larger servings, adjust the portions accordingly and enjoy!

INGREDIENTS

1½ cups (375 ml) 35% cream
1½ cups (375 ml) whole milk
1 tsp (5 ml) pure vanilla extract
4 eggs
2 egg yolks
1 cup (250 ml) sugar
½ tsp (2.5 ml) salt
½ cup (125 ml) dried currants, rehydrated in hot water and drained
1 cup (250 ml) blueberries
1 cup (250 ml) raspberries
1 loaf brioche, sliced
2 tbsp (30 ml) unsalted butter, diced, plus extra to grease the dish
icing sugar, for dusting

INSTRUCTIONS

In a saucepan, bring the cream, milk and vanilla to a simmer, remove from heat.

In a large bowl, whisk the eggs, egg yolks, sugar and salt together. Slowly pour and whisk the cream mixture into the egg mixture. Set the custard aside.

Butter the baking dish and pour in ¼ cup (60 ml) of the custard. Sprinkle with half of the fruit.

Dip the sliced brioche into the remaining custard and then layer in the baking dish, overlapping the slices to build the layers until the dish is full. Let stand for 20 minutes. Preheat oven to 325°F (165°C).

Sprinkle the dish with remaining fruit and top with all of the custard. Dot with diced butter.

Place the dish on a baking sheet and bake for 30 – 35 minutes or until the custard is lightly set.

Preheat the broiler. Dust the Pain Perdu with a generous amount of icing sugar and broil for 1 – 2 minutes, until golden.

Dust once more with icing sugar before serving