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Big Bad Breakfast's pain perdu

Time35 minutes
YieldsServes 4
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Dear SOS: During a trip to Mississippi, we ate a memorable meal at Big Bad Breakfast in Oxford. The brandy-spiked pain perdu was a standout. As I don’t anticipate being back soon, is there any chance you can obtain the recipe?

Kay Behrens

Claremont

Dear Kay: How can you go wrong with this breakfast? Take fluffy, thick slices of Texas toast soaked in a lightly sweetened, brandy-spiked batter, then pan-fry them to crisp, golden perfection. Serve the slices with a dollop of fresh-whipped chantilly cream and garnished with a handful of berries. I can’t think of a better way to start the day. Enjoy!

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Chantilly cream

1

In a large bowl, whisk the cream, powdered sugar and vanilla until soft peaks form. Cover and refrigerate until needed; the chantilly cream can be made up to 1 hour in advance.

Pain perdu and assembly

1

In a large bowl, whisk together the eggs, sugar, vanilla, salt, half-and-half and brandy until thoroughly combined to make the batter.

2

Add enough oil to come up the sides of a deep cast iron skillet by about 1 inch. Heat the oil until a thermometer inserted reaches 325 degrees.

3

Halve the bread slices diagonally. Dredge a couple slices in the batter until both sides are thoroughly soaked. Lift the slices out of the batter and allow to drain briefly.

4

Carefully place the bread into the fry oil and fry each side until golden-brown, approximately 1 minute per side.

5

Remove the toast from the oil and drain on paper towels. Repeat with the remaining slices until all are fried.

6

Serve the pain perdu, three pieces to a plate. Garnish as desired. The restaurant serves the dish topped with powdered sugar, berries and chantilly cream.