|Le Bistroy St. Barth Pain Perdu aux Fruits Rouges|
very very slowly
without crowding the pan or griddle
in lots of butter- that you CAN NOT allow to burn
This recipe is guaranteed delicious for brunch, lunch, or even dessert. It is good hot, warm, or at room temperature. You can assemble it the night before, and allow it to stay, well covered in the refrigerator until the next morning.
1 loaf of Challah or Brioche sliced into 1" cubes
1 can Sweetened Condensed Milk
1 tsp. vanilla
1 tsp. cinnamon
2 Tbs butter
Turbinado or raw sugar for topping
(optional blueberries, raspberries, apples or chocolate chips)
Heat oven to 350 degrees F.
Pour condensed milk into a bowl and mix with eggs, vanilla, and cinnamon.
Add bread cubes and gently mix.
Allow bread to absorb the liquids, adding up to 1/2 cup milk if mixture seems very dry.
Put butter into the 9 x 13 inch pyrex baking dish into the oven to melt.
Remove from oven, spread bread mixture evenly in the pan. (add optional fruit or chocolate at this point) and sprinkle generously with the Turbinado sugar.
Bake uncovered for about an hour or until it is puffed and golden brown. Serve with maple syrup, whipped cream, or additional fruit.