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?
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!