Pain Perdu with Caramelized Apples
French-style lost bread made from thick brioche slices soaked in a vanilla custard, pan-fried in butter until deeply golden, then topped with warm caramelized apples and a dusting of powdered sugar.
Ingredients
- 8 slices brioche or challah bread, sliced 1 inch thick
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp granulated sugar (for custard)
- 2 tbsp unsalted butter (for frying bread)
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, sliced
- 2 tbsp unsalted butter (for caramelizing apples)
- 1/4 cup light brown sugar
- 2 tsp fresh lemon juice
- 2 tbsp powdered sugar (for serving)
Instructions
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1
In a wide, shallow dish, whisk together 4 large eggs, 1/2 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 2 tbsp granulated sugar (for custard) until well combined.
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2
Caramelize the medium apples (Granny Smith or Honeycrisp): melt 2 tbsp unsalted butter (for caramelizing apples) in a skillet over medium-high heat. Add 2 peeled, cored, sliced medium apples (Granny Smith or Honeycrisp) and cook, stirring occasionally, for 3 minutes. Add 1/4 cup light brown sugar and 2 tsp fresh lemon juice; cook until apples are tender and glazed, about 4-5 more minutes. Cover to keep warm.
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3
Soak 8 slices brioche or challah bread, sliced 1 inch thick in the custard mixture for 30 seconds per side, pressing gently so the bread absorbs the liquid.
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4
Melt half the 2 tbsp unsalted butter (for frying bread) in a large non-stick skillet over medium heat. Cook the soaked brioche in batches, adding remaining frying butter as needed, until each side is deep golden brown, about 2-3 minutes per side.
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5
Serve immediately, topped with the warm caramelized apples and 2 tbsp powdered sugar (for serving).