maple bourbon pain perdu


"Pain Perdu" literally "lost(stale) bread" is certainly French Toast's ancestor but in France it is more than a breakfast staple and this adult version, finished with a buttery maple-bourbon caramel, transforms some basic ingredients into a decadent holiday brunch item or a satisfying dessert. Add a scoop of vanilla ice cream to make this dish even more special.








Don't skimp on the soak! a 10 min bath will Guarantee a luscious, custardy result that makes this dish so decadent


12 slices of stale white bread

2 cups whole milk

1 cup half & half

1 ½ cup sugar

3 eggs

1 pinch salt

1 cup butter

¼ teaspoon ground cinnamon

½ teaspoon vanilla extract

1 ½ cup maple syrup

½ cup bourbon

3 oranges, peeled, segments cut out.

In a baking dish, combine the eggs, sugar, salt, vanilla extract and ground cinnamon. Add the milk and half & half and mix until smooth.

Place the bread in the egg mixture and allow it to rest for about 10 minutes. 

To cook:

add 1/3 of the butter to a medium sized sautéed pan over low heat.

Once the butter is has started to brown, using a spatula, place 4 slices of the soaked bread into the pan and cook over low heat until the bottom surface becomes golden brown - aprox 5 min. Carefully flip the bread and cook until golden.

keep warm on a plate in a low oven and repeat process with remaining slices.

raise the heat to medium and in the same pan add the maple syrup and bourbon to the remaining now very browned butter and whisk in the remaining 2/3 butter until reduced to a thick caramel. Drizzle caramel generously onto each serving and top with orange segments and a sprinkle of powdered sugar.

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