TABLE Magazine takes comfort food seriously. Well, the truth is that we take all food seriously, but it’s especially true when we can take ingredients past their prime and transform them into something delicious. Our riff on the classic Pain Perdu or French Toast comes with a little boozy kiss of both comfort and joy, and it’s not even the holiday season!
PAIN PERDU RECIPE
3 tbsp granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp nutmeg
1 tsp grated orange zest
2 tsp kosher salt
1/4 cup half heavy cream
3/4 ounces aged bourbon
Day-old bread loaf, challah, or french bread
1/2 pint fresh blueberries
2 ripe bananas
In a large bowl, whisk together the eggs, sugar, vanilla extract, heavy cream, cinnamon, nutmeg, orange zest, bourbon, and salt.
Slice the bread into thick slices.
Pour the egg mixture into a large baking pan and soak a few slices of bread for 4 minutes, turning once.
Heat saute pan over medium heat. Add butter. Take each slice of bread and place it in the saute pan. Cook for three minutes on each side until browned.
Add butter into the pan as needed and continue to cook the remaining slices.
Sprinkle with powdered sugar, and a touch of syrup. Serve hot with blueberries and bananas.
Story and Recipe by Gabe Gomez