Pain Perdu - French Toast

Pain Perdu (literally translated to "Lost Bread"), is nothing more than the fancy French name for the humble French Toast. Despite its French roots, I am sure none of us are strangers to this quick and easy breakfast/brunch dish. It is arguably, in my honest opinion, the best and simplest method to put those stale old bread to use. This was also what Mummy used to do when my sisters and I got sick of Kaya and Butter bread; we would chomp down the French toast instead of complaining "Huh..... Bread again ah?"

I'm not sure if the case is the same for anyone else but my Mummy's version of "localized" French toast is simply soaking the dried white bread (Gardenia, Sunshine, what have you not) in a sweetened, beaten egg mixture before pan-frying them. That's why I don't understand why/how a cafe/restaurant/hotel can command such an insane price for this simple fare. Even with this luscious Ladurée's recipe, I would rather continue to prepare them at home. =D

Ladurée's Pain Perdu recipe is an up-scale, upgraded version of what I grew up to. I would never have thought of trying this recipe if not for the fact I screwed up my Brioche by adding additional flour. The dry interior soaked up all that fat and flavour like a dried sponge. It was sooo sooo good!

For those who don't have time to make your own Brioche, feel free to use store bought ones. You may dried out the bread at a low oven temperature till the interior is dry to touch, instead of waiting for it to grow old and stale. =P

Pain Perdu - French Toast (recipe from Ladurée, serves about 4)

  1/2     Vanilla Bean or 2g Vanilla Extract

400ml   Heavy cream

    4      Egg Yolks

 80g     Sugar

    1      Brioche Mousseline, sliced about 2cm thick, may remove crust

 22g     Butter for skillet

1. With a sharp knife, slice the vanilla bean half lengthwise in two. Using the tip, scrape the interior to remove the seeds. Pour the cream into a saucepan, add the vanilla pod and seeds and bring to a simmer. Remove from heat, cover and allow to infuse for 1 hour until completely cool. Remove the vanilla pod. (If using Vanilla Extract, add extract to the cream and bring to a simmer. Let cool completely.)

2. In a large bowl, whisk the egg yolks and sugar until slightly pale. Add the vanilla infused cream, stirring in with a spatula.

3. Heat a knob of butter in a large skillet. Dip the brioche slices, tops and bottoms, in the above preparation and gently shake off any excess  Place in skillet, cook for approximately 1 min on each side until golden. Serve immediately.

Optional

• You may coat the brioche slices with sliced almonds after dipping them into the cream/egg mixture.
• You may dust the French toast with icing sugar or drizzle on maple syrup to serve.
• You may serve the French toast with fruits, bacon, baked beans, eggs, cream cheese, marmalade, anything! Or if you like, more butter! 

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