Author Notes: Pain Perdu. Fancy name for day old bread, but this recipe deserves the fancy name! Infused with espresso and then topped with more by way of a coffee peanut butter smear, this recipe for pain perdu will not be perdu! —Oat&Sesame
Serves: 6
Ingredients
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Coffee Peanut Butter Smear
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3/4
cup peanut butter powder (I used the brand Betty Lou’s Just Great Stuff Peanut Butter)
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1/2
cup strongly brewed coffee (espresso) – you may need more/less depending on how yours mixes up
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Pain Perdu
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6
eggs
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1/2
teaspoon cinnamon
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1/8
teaspoon freshly grated nutmeg
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pinch of salt
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1/4
teaspoon vanilla extract
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1.5
cups milk of choice, (I used unsweetened soy)
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1/2
cup strongly brewed coffee (espresso) – cooled
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unsalted butter to butter the skillet
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12 slices white bread cut 1/2 inch thick
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sliced banana, for topping
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maple syrup, for drizzling
Directions
- Prepare the coffee or espresso. Combine with the milk and set aside to cool. The milk will help it cool pretty quickly.
- Prepare the peanut butter smear. Mix dry peanut butter powder with the coffee. (you can do this while the coffee is warm). Mis to desired thickness – more coffee, thinner consistency, etc. Cover and set aside.
- To begin the pain perdu, lightly toast each side of the bread at 200°F. 5 minutes per side. Set aside.
- In a large mixing bowl, whisk together eggs, sugar, salt, cinnamon, nutmeg, and vanilla until well combined. Add the milk/coffee mixture and whisk together.
- Heat 2 tablespoons of butter over medium heat on your skillet or griddle. Get it nice and hot – about 5 minutes.
- Dip each slice of bread into egg mixture, flipping it around until it’s fully soaked.
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Add soaked bread to skillet and cook until browned on bottom side, about 3 minutes. Sprinkle the top sides of the bread while it cooks with a dash of sugar. This will caramelize when you flip it over! Yum!
When ready to flip, cook the other side for another 3 minutes until browned.
- Repeat with all slices of bread.
- Top with a smear of peanut/coffee mixture, sliced bananas and a drizzle of maple syrup.
- *this recipe is adapted using SeriousEats.com french toast method.
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Photo by Oat&Sesame
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Photo by Oat&Sesame