Ingredients with Measurements:
- 4 large eggs
- 2/3 cup of whole milk
- 2/3 cup of heavy cream
- 2 tablespoons of granulated sugar
- 1 teaspoon of pure vanilla extract
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 8 thick slices of brioche
- 2 tablespoons of butter
- 2 tablespoons of vegetable oil
- 1/4 cup of confectioners’ sugar, for dusting
Special Equipment Needed:
- Medium bowl
- Whisk
- Non-stick skillet
- Spatula
Step-by-Step Instructions:
1. In a medium bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until combined.
2. Place the brioche slices in the egg mixture and let sit for 5 minutes, flipping once halfway through.
3. Heat the butter and oil in a non-stick skillet over medium heat.
4. Once the butter is melted, add the brioche slices and cook for 2-3 minutes per side, or until golden brown.
5. Remove the brioche from the skillet and transfer to a plate.
6. Dust with confectioners’ sugar and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 495
Fat: 24g
Carbohydrates: 52g
Protein: 11g
Substitutions for Ingredients
- For the eggs, you can use flaxseed or chia seed eggs as a vegan alternative.
- For the milk, you can use almond milk, oat milk, or any other non-dairy milk.
- For the heavy cream, you can use coconut cream or cashew cream.
- For the butter, you can use vegan butter or coconut oil.
Variations:
- You can add fresh or dried fruit to the brioche before cooking.
- You can add a sprinkle of nuts or chocolate chips to the brioche before cooking.
- You can use different types of bread for the brioche, such as challah or French toast.
Tips and Tricks:
- Make sure to use thick slices of brioche so that they don’t fall apart in the egg mixture.
- Make sure to flip the brioche slices halfway through soaking in the egg mixture.
- Make sure to cook the brioche slices on medium heat so that they don’t burn.
Storage Instructions:
The brioche pain perdu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The brioche pain perdu can be reheated in a toaster oven or in a skillet over medium heat.
Presentation Ideas:
The brioche pain perdu can be served with fresh fruit, whipped cream, or a drizzle of maple syrup.
Garnishes:
The brioche pain perdu can be garnished with fresh berries, chopped nuts, or a sprinkle of cinnamon.
Pairings:
The brioche pain perdu pairs well with coffee, tea, or hot chocolate.
Suggested Side Dishes:
The brioche pain perdu can be served with a side of scrambled eggs, bacon, or sausage.
Troubleshooting Advice:
If the brioche pain perdu is not browning evenly, make sure to adjust the heat accordingly.
Food Safety Advice:
Make sure to use fresh eggs and discard any eggs that are cracked or damaged.
Food History:
Brioche pain perdu is a French dish that originated in the 18th century. It is traditionally made with stale brioche, but can also be made with other types of bread.
Flavor Profiles:
The brioche pain perdu has a sweet, creamy, and slightly nutty flavor.
Serving Suggestions:
The brioche pain perdu can be served as a breakfast, brunch, or dessert.
Related Categories
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Region: French