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Vanilla Pain Perdu

Source of Recipe


Food & Wine magazine



List of Ingredients



• -- Strawberries --
  
• ¼ tsp finely grated lime zest
  
• 1 Tbsp sugar
  
• 1 Tbsp fresh lime juice
  
• 1 pint strawberries, hulled (berries halved, if large)
  
• .
  
• -- Pain Perdu --
  
• 2 large eggs
  
• 2 Tbsp sugar
  
• 2 tsp pure vanilla extract
  
• Pinch of salt
  
• ¾ cup milk
  
• Four ¾-inch-thick slices of brioche or challah
  
• ½ cup (2 ounces) blanched whole almonds, coarsely chopped
  
• 2 Tbsp unsalted butter
  
• .
  
• Whipped cream, for serving (optional)
  






Instructions



1. Prepare the strawberries:
   In a medium bowl, rub the grated lime zest into the sugar. Stir in the lime juice and strawberries, and let stand for 10 minutes, stirring occasionally.
   
   
2. Make the Pain Perdu:
   In a shallow dish large enough to hold the brioche in a single layer, whisk together the eggs, sugar, vanilla and salt, then whisk in the milk. Add the brioche to the dish and turn to coat, then let the brioche soak for 10 minutes.
   
   
3. Place the almonds in a shallow dish. Melt the butter in a large nonstick skillet. Dip one side of each slice of brioche into the almonds and add to the skillet, nut side down. Cook over moderate heat until the almonds are golden brown, about 3 minutes. Flip the brioche slices and cook until browned on the second side, about 3 minutes longer. Transfer the pain perdu to 4 plates, spoon the strawberries on top, and serve. Pass the whipped cream at the table.
   
   Makes 4 servings.