Make breakfasts on the weekend extra special with this deliciously decadent recipe for Pain Perdu. The age-old technique of reviving stale bread slices by dipping them into a milk-egg mixture is made gourmet with toasted walnuts and rich La Tourangelle Walnut Oil. You may never go back to plain French Toast ever again.
Ingredients:
- 4 large eggs
- 3/4 cup heavy cream
- 1/2 cup milk
- 2 Tbsp Grand Marnier liqueur
- 1 Tbsp vanilla
- 2 Tbsp sugar
- 1/2 tsp sea salt
- Baguette or brioche (preferably day old), sliced 1 1/2 inch thick
- 2 Tbsp unsalted butter
- 2 Tbsp La Tourangelle Walnut Oil
- Powdered sugar for dusting
- Maple syrup
- Walnuts, toasted and roughly chopped
Directions:
- Whisk the eggs, cream, milk, liqueur, vanilla, sugar and salt until well combined. Pour into a shallow, wide bowl.
- Soak each slice of bread for about 10 minutes, flipping halfway through in order to saturate both sides.
- Heat a large skillet over medium heat, adding 1 tablespoon of Walnut Oil and 1 tablespoon of butter to the pan.
- Once the skillet is hot, toast the soaked bread in batches, cooking until lightly crisp and browned on each side. Add more Walnut Oil and butter as needed.
- Place the cooked slices in the oven at a low heat until you are ready to serve.
- Once all of the pain perdu has been cooked, add chopped walnuts to the skillet, toasting for no more than 5 minutes.
- Sprinkle powdered sugar and a generous drizzle of Walnut Oil over the pain perdu. Serve with toasted walnuts and maple syrup.
NOTE: Stale bread is ideal for this recipe. Feel free to leave out overnight or lightly toast in the oven at a low heat for ten minutes in order to dry the bread.