Oct 29 Pain Perdu

Pain perdu with left over bread

We had some left over country loaf from Sunday’s bake. After a two days of eating bread with dinner, find I thought it would be good to have bread for dessert. A few months back, we had been watching The Best Thing I Ever Ate’s Rise and Shine Episode. What caught both our eyes was the thick cut pain perdue.

We only used one 2″ thick slice of bread, so I quartered the recipe.


  • 1 2″ slice of country bread
  • 1 c heavy cream
  • 1/4 c sugar
  • 2 g salt
  • 2 eggs
  • 2 tbs unsalted butter
  • AP flour and sugar for sprinkling
  • Powdered sugar for dusting


  • Combine heavy cream, sugar, salt, and eggs and mix thoroughly with a wisk.
  • Pour mixture over bread, let sit for a few minutes, and flip the bread. Cover and refrigerate overnight.
  • Preheat oven to 450 degrees F.
  • Heat large oven proof pan over medium to medium high heat. Melt butter.
  • Sprinkle flour and sugar on the bread, and when the foam subsides cook the bread on one side until richly colored, approximately 5 minutes.
  • Flip the bread and put the pan in the oven for 10-15 minutes until cooked.
  • Serve with powdered sugar and maple syrup

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