Pain/brioche perdu. Trim side and bottom crusts from brioche, leaving top crust intact. Stir over a medium heat until melted together. Dunk the brioche into the eggs, taking care to cover.

A variety of breads can be used to make pain perdu, but my personal favorite is brioche. Brioche is an enriched bread, made with butter, milk, and eggs. Like other enriched breads (think challah bread), it's also on the slightly sweeter side, which makes it perfect for a sweet recipe like this. You can cook Pain/brioche perdu using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pain/brioche perdu

It's 2 of œufs.
Prepare 300 ml of lait.
Prepare 1 of sachet de sucre vanillé.
You need 1 of filet de cognac.
You need 1 c. à café of d'arôme vanille.
It's 1 of brioche ou du pain.

Pain Perdu is really the origins of our American "French Toast" recipes, but I find it's even better with a thicker, heartier bread like a baguette. What are the ingredients of Le Pain Perdu? The ingredients are simple and chances are you have all of them already on hand. Originally from New Orleans, pain perdu is made using thick slices of French bread soaked in a sweet custard batter.

Pain/brioche perdu step by step

Fouetter les œufs avec le sucre vanillé et l'arôme vanille. Ajouter le lait doucement tout en fouettant, ajouter le cognac..
Laisser reposer au frais 30 min..
Couper des rondelles de brioches/pain. Tremper les dans le mélange quelques secondes. Faites chauffer une poêle avec une noix de beurre. Faire dorer vos rondelles. Saupoudrer de sucre de canne si vous le souhaitez et déguster rapidement c'est tellement bon quand c'est encore chaud !.
La vidéo de la recette est a retrouver sur mon compte Instagram @cuisineavecronron_.

It's lightly cooked in a pan first, then baked 'til golden brown. Pain perdu literally means "lost bread." The recipe was created as a scrumptious solution for what to do with stale loaves that were about to be "lost" or thrown out. Set the sauce aside and keep warm while you make the brioche perdu. We ordered the Brioche Pain Perdu, a Salade Nicoise, and a Salade D'Epinards, all of which were fantastic. The Brioche Pain Perdu, in particular, was terrific: the bread had a little heft to it and the orange was subtle.