Pain Perdu with Caramelized Apples

Name: Pain Perdu with Caramelized Apples
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
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)

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.

35 minEasyServes 4480 cal/serving

FrenchBreakfastStovetopVegetarianLow-SodiumPork-FreeNightshade-Free

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

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.
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.
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.
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.
5

Serve immediately, topped with the warm caramelized apples and 2 tbsp powdered sugar (for serving).

Questions

Can I make Pain Perdu with Caramelized Apples dairy-free?

Yes. The dairy in this entry is 1/2 cup whole milk, 1/2 cup heavy cream, 2 tbsp granulated sugar (for custard), 2 tbsp unsalted butter (for frying bread), 2 tbsp unsalted butter (for caramelizing apples). Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream; the granulated sugar (for custard) for a plant-based version of the same product; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pain Perdu with Caramelized Apples gluten-free?

Yes. The gluten in this entry is 8 slices brioche or challah bread, sliced 1 inch thick, 2 tbsp unsalted butter (for frying bread). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pain Perdu with Caramelized Apples keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pain Perdu with Caramelized Apples?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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