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.

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.

 

Here is the recipe:

 

BRIOCHE PERDUE

(1 brioche from Julie Myrtille Bakery : 8 serving)

INGREDIENTS

BRIOCHE PERDUE

• 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

FINITION/TOPPING

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

 

DIRECTION

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).

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

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

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

Soak slices in the batter to imbibe them,

… then drain the soaked slice on a rack.

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.

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

Enjoy!