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Buttermilk Pain Perdu (French Toast)

Gourmet Magazine November 2010


I tend to love the combination of sweet and savory, and this delicious recipe ticks both the sweet and the savory boxes.



  • 1/2 cups well-shaken buttermilk (or whole milk or crème)
  • 4 large eggs
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • ¼- ½ teaspoon nutmeg
  • 12 (1/2-inch-thick) slices brioche (not end slices)
  • 4 1/2 tablespoons salted butter, divided



Preheat oven to 200°F.

Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, 3-5 minutes.

Heat 1 ½ tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in the oven. Cook remaining bread in 2 batches, adding 1 ½ tablespoon butter between batches.

Serve with warm maple sugar.



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