Lost Bread

Posted by on Oct 29, 2012 in Breakfast and Brunch | 2 comments

Lost Bread

Sleepovers require a late and leisurely breakfast after a game of Sorry.








The girls each have favorites--but I often throw in something rich and decadent.

When I saw Chef, Marc Murphy prepare Pain Perdu with a quart of heavy cream, 9 eggs and a slug of brandy I knew this couldn't be called just--French Toast.

The French deal with the potential of day-old bread becoming "lost" with a superior stance.

I scaled back the cauldron of cream and the booze.

Begin the night before by creating a custard.








Eggs, heavy cream, sugar, vanilla, and optional brandy are whisked together with salt, and a bit of nutmeg or cinnamon if you wish.








Thick slices of bread are set to float on top of the custard.








When the bread settles, flip and cover with plastic wrap.

Refrigerate the bread sponges over night.








Heat butter in an iron skillet until it foams.








Brown the soggy custard logged bread slices.

Put the skillet into the oven and finish by baking for 10 minutes.








Izzy commented, "It is a good thing this isn't a school day.

Are we having dessert for breakfast?"

That would require whipped cream too.  Right?








Custardy sweet pillows of bread are crispy on the outside with floral wafts of vanilla and smoky maple syrup.

Pain Perdu


  • 4-6 (2-inch) thick slices country bread
  • 2 cups heavy cream
  • 4 extra large eggs
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 2 Tablespoons brandy (optional)
  • ½ teaspoon kosher salt
  • 2-3 Tablespoons butter


  1. Place bread in a large bowl and set aside.
  2. Whisk together cream, eggs, vanilla, sugar, brandy and salt. Pour over bread slices.
  3. Cover with plastic wrap and refrigerate overnight, turning once to ensure proper absorption.
  4. Preheat oven to 350º F.
  5. Heat large oven proof sauté pan over medium-high heat and add butter. When foam subsides, put soaked bread in pan and cook on one side, 5 minutes. Turn and place in oven, 10 to 15 minutes, until cooked through and custardy in the middle.
  6. Serve with pure maple syrup.
  7. Serves 4-6



  1. 10-29-2012

    Can’t wait to make this!!

  2. 10-30-2012

    Ditto – can hardly wait to make this for Bob. And for houseguests when we have them!

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