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Big Bad Breakfast's pain perdu

Time 35 minutes
Yields Serves 4
Big Bad Breakfast’s pain perdu
(Los Angeles Times)

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.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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