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Breakfasts

Big Bad Breakfast's pain perdu

Big Bad Breakfast's pain perdu
Bob Chamberlin / Los Angeles Times

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 ... Read more

Total time: 35 minutes | Serves 4

Chantilly cream

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Step 1In 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

  • 4 eggs
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup half-and-half
  • 1/4 cup brandy
  • Peanut oil for frying
  • 6 slices Texas toast or country white bread cut into 3/4-inch-thick slices
  • Powdered sugar, fresh berries and/or Chantilly cream to garnish

Step 1In a large bowl, whisk together the eggs, sugar, vanilla, salt, half-and-half and brandy until thoroughly combined to make the batter.

Step 2Add 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.

Step 3Halve 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.

Step 4Carefully place the bread into the fry oil and fry each side until golden-brown, approximately 1 minute per side.

Step 5Remove the toast from the oil and drain on paper towels. Repeat with the remaining slices until all are fried.

Step 6Serve the pain perdu, three pieces to a plate. Garnish as desired. The restaurant serves the dish topped with powdered sugar, berries and chantilly cream.


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