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Savia's Cinnamon Brioche Pain Perdu (inspired by La Note)
Added on February 26th, 2008
Savia\'s Cinnamon Brioche Pain Perdu (inspired by La Note)
Makes
3 Portions
Prep time
5 min
Cook time
5-10 min
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Viewed: 298
http://savia.livejournal.com/798011.html

Ingredients

Directions

  • Take the 6 slices of bread and cut them diagonally, so that each slice becomes two triangles.
  • In a large bowl, whisk the eggs until light and frothy yellow, about 30 seconds. Add the milk and continue to whisk, and add the vanilla.
  • Heat a nonstick pan over medium heat. Spray it with butter flavor non-stick cooking spray. Take each of the triangles and dredge them in the egg/milk mixture. If you prefer a custardy texture, let them soak a bit, otherwise a quick dunk will do. Place them in the pan and cook until light brown (about 2 minutes), and then flip over with a spatula to the other side. After 2 minutes or so, take the sugar and sprinkle a little of it on the cooked side (which is facing up). Flip the slices back over so that the sugar side is facing down in the pan. Allow this to cook for a short time, just until the sugar is melted. Flip back over and onto a plate, the sugar glaze side facing up. Repeat this process until all the slices are cooked.
  • Voila! Delicious! You don't even need any more sugar or maple syrup, because it's so soft and sweet.

Tips

  • each loaf yields 9 slices, so take that into account when cutting the bread for this recipe.
For variations and WW point reduction:
  • The sweetness in this recipe comes from the bread itself. You can substitute a sweet French loaf, but you'll need to add a couple of tablespoons of sugar to the egg/milk mixture, and the points would probably come down, but it would depend on the thickness of your slices and the amount of sugar added. I find that nonfat milk doesn't really work very well in this recipe - you need a little bit of fat in the milk to help bind the custard, otherwise it can get a little weird. But, you can try it if you want to.
  • I sometimes enjoy variations to this recipe when I'm using other breads (like a sweet or sour French loaf), which include adding cinnamon, cardamom, ginger or other spices. A savory loaf such as a savory walnut loaf can work really surprisingly well, too. I recommend experimentation! Just be sure to adjust the points accordingly.