You are here: HomeSouthern ComfortsSunday BrunchPain Perdu
Pain Perdu means 'lost bread'.   This was a favorite way to use up leftover French bread.   It became a standard as Sunday Brunch fare in New Orleans.   This is a special treat for your brunch guests.  Forget about calories this is a real treat!!Pain Perdu

Serving Size  : 12   Preparation Time :1:30
Categories    : Breakfast     Eggs
                New Orleans/Cajun/Creole     Brunch
                Main Dishes

  Amount    Measure              Ingredient -- Preparation Method
--------         ------------                 --------------------------------
           french bread loaves (at least day old)
   8               large                       eggs
   4               cup                         whipping cream
   1               cup                         sugar
   1               tbsp                       ground cinnamon
   1               tsp                         ground nutmeg
   4               tsps                       real vanilla extract

   1 1/2        cup                        champagne
   2              cup                         cane syrup
   2              cup                         raspberries
   2              cup                          blueberries
   4              tbsps                      cream cheese -- (optional)
                        powdered sugar for garnish

Cut bread into 3/4 inch thick diagonal slices.
Whisk together eggs and next 5 ingredients.
Place bread slices in deep pan and pour egg mix evenly over slices.  Let stand 30 minutes till liquid is absorbed.
Cook bread slices in non stick skillet or griddle till firm and golden and done through.

Cook champagne in large saucepan over high heat till reduced by half.  Gradually stir in syrup and cook till blended and warm.  

Arrange bread slices on plate, top with raspberries and blueberries and cream cheese (if desired) .  Drizzle evenly with syrup mixture and garnish with powdered sugar.

Another option, cut a pocket in the side of the slice of cooked toast and stuff with cream cheese, put back on griddle for a minute to warm through and then top and serve.

{We used this egg batter recipe at Hizzoner's  for our 'everyday' French toast with egg bread (Texas toast).  You can use that or sourdough or whatever bread you like for French toast.}