Brioche Perdue_JulieMyrtille10

Brioche Perdue

Brioche Perdue_JulieMyrtille10

Ancien French tradition was to make “pain perdu”, which literally translates as ” lost bread”, as a way to recycle stale bread or “pain rassis”, to turn it into a delicious treat.

Pain Perdu is a populat recipe in every French household for generation, and it is know in the US as French toast, a dish made of bread soaked in eggs and milk, then stirred in a pan.

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I like the idea of no throwing anything to waste behind this recipe, so if you have stale bread in your pantry or you just want to make a delicious dessert with Julie Myrtille’s Brioche from the Farmers Market in Austin, try out my recipe to make a delicious dessert à l’assiette. It is rich & creamy in the inside, topped with our Sea Salt Caramel. You will just wow your guests.

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Here is the recipe:


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(1 brioche from Julie Myrtille Bakery : 8 serving)



  • 500g Milk
  • 2 Eggs
  • 80g Sugar
  • 1 Vanilla bean or 1 teaspoon of Vanilla extract
  • 1 teaspoon of Cinnamon
  • 1 Brioche from Julie Myrtille or 8 slices of bread or toasts


  • Sea Salt Caramel by Julie Myrtille
  • Red fruits
  • Ice cream and  Chantilly cream



If using vanilla bean: Scrape seeds of the split vanilla bean and infuse the vanilla bean in the milk. Set aside.

Cut thick slices of brioche (2cm or 3/4 inch).

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In a mixing bowl, whisk the sugar and eggs until pale and thick.

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If using vanilla extract, add the spices (vanilla extract and cinnamon) and stir.

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Pour the milk into the egg-sugar mixture and whisk until smooth.

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Soak slices in the batter to imbibe them,

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… then drain the soaked slice on a rack.

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Put a stove on the fire, medium heat. Butter the pan and stir the soaked slices of brioche until caramel golden color. Return and grill the other side.

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Serve hot with a scoop of ice cream, fresh red fruit and top it with Sea Salt caramel.

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