RiverHouse Pain Perdu

RiverHouse Pain Perdu

★★★★

Bread, Breakfast, Eggs, Main Dish

Prep 10 hr ∙ Cook 30 min ∙ Makes 4 ∙ Difficulty Easy ∙ Source RiverHouse Cookbook

INGREDIENTS

  • 1 baguette or brioche (slightly dry or day-old is good), sliced into approximately 1-inch slices
  • 5-7 large eggs, lightly beaten
  • ¾ cup whole milk
  • 1 tablespoon vanilla extract
  • ¾ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 cup dried cranberries/figs
  • 1/2 cup walnuts/pecans/almonds
  • 1/4 cup dates

DIRECTIONS

1. Generously butter a 9×13-inch baking pan. Place the bread (or other carbohydrate) in a single layer along the bottom of your pan.

2. In a separate medium sized bowl, combine the eggs, whole milk, extract, sugar, and cinnamon until combined. Beat until you have light bubbles around the edges, but not frothy. Gently stir in dried fruit and nuts, only long enough to make sure they’re evenly dispersed and coated.

3. Pour this mixture over the arranged slices of bread, lifting slices to make sure it gets into all of the in-between spots. If you miss spots on the top of the slices, you can either flip them upside down (the bottoms will likely be well coated since the mixture has settled in the bottom of the pan).

4. Cover well, and place in the refrigerator overnight. Go to sleep; have sweet dreams.

5. Wake up the next morning. Think of how you’d love to have some French toast, but lament the fact that it sounds like so much work. But before you despair, remember: you’ve already done the work! Do a happy dance on over to the kitchen to preheat your oven to 400 degrees F.

6. Once preheated, place the pan in the middle rack of the oven and bake for 30 minutes or until golden and bubbling.

7. Remove from the oven and transfer the pan to a heatproof surface to cool for about 15 minutes. Serve warm. While this dish is designed as a stand-alone item, you can feel free to top with maple syrup, whipped cream, yogurt, or roasted fruit jam.

Store well-wrapped leftovers in the refrigerator for up to 2 days.

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