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This is the classic French presentation of what Americans call "French Toast".
Brioche instead of white bread, exotic syrups instead of "Mrs. Butterworths".
Ice Cream base instead of plain beaten eggs for soaking the bread.

This will perk up any brunch and have your guests begging for the recipe.



CHEFS NOTE: You can purchase brioche from your bakery, or make this simplified recipe for your Pain Perdu. SIMPLE BRIOCHE LOAF RECIPE For the "Lost Bread" Subtly sweet brioche loaf is a humble version of the more time intensive classic recipe. The simplicity of the preparation is deceptive, though; the delicate texture and heavenly aroma rival any traditional brioche found in Paris. INGREDIENTS: • 1-2/3 cup all-purpose flour • 3 ¼ teaspoons active dry yeast • 3 tablespoons granulated sugar • ¼ teaspoon salt • 1/3 cup milk, warm • 2 ¾ oz unsalted butter, softened • 2 eggs plus 1 egg, divided and lightly beaten • 1 tablespoon granulated sugar PREPARATION: 1. In a medium-sized bowl, stir together the flour, yeast, sugar, and salt. Gradually add the warm milk, butter, and 2 eggs into the flour mixture; knead until the dough is smooth. The dough is ready to rise when it is completely smooth and pulls away from the sides of the bowl. Cover the bowl, and allow the dough to rise for 2 hours, or until it is doubled in size. 2. Transfer the dough from the bowl onto a floured work surface and punch it down a few times. Divide the dough into 3 equal-sized balls. Roll each ball into a 10-inch long rope, and then braid the ropes together. Tuck the ends under and place the braid in a greased 9-inch by 5-inch baking pan. Alternately, you can punch the dough down and form it into a simple oval. Cover the pan and allow the dough to rise for an additional 45 minutes to 1 hour, until it is doubled in size. 3. Preheat the oven to 400 degrees. Remove the dough covering, gently brush the loaf with the beaten egg, sprinkle with a small amount of sugar, and bake for 10 minutes. Reduce the heat to 350º degrees and bake for an additional 25 minutes, until the brioche is golden brown. Allow it to cool for 5 minutes in the pan, and then transfer it to a wire cooling rack ICE CREAM BASE To soak the bread in before frying.   INGREDIENTS: • 1 cup heavy cream • 3 cups half-and-half cream • 8 egg yolks • 1 cup white sugar • 1/8 teaspoon salt DIRECTIONS: 1. Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low. 2. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined. 3. Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil. 4. Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. Use this mixture to soak your brioche for your Pain Perdue. MUSCAT-LEMON-THYME SYRUP To drizzle over your Pain Perdu INGREDIENTS: • 1/2 cup of golden raisins • 1/2 cup of Muscato wine • 1 cup of sugar • 1 cup of water • Sprig of lemon thyme • 1 tablespoon of lemon juice PREPARATION: 1. Soak the raisins in the Muscat wine overnight or until absorbed (about 5 hours). 2. In a saucepan, combine raisins, water, sugar, thyme , and lemon juice. Bring to a boil, stir, and continue to boil over medium heat for 25-35 minutes, until the syrup thickens and coats a metal spoon. Set aside to cool. The syrup will continue to thicken as it cools, but can be used while still warm. Remove thyme sprig. 3. Pour over Pain Perdu while warm.

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