Pain Perdu, or "Lost Bread", is essentially what we Americans know as ‘French Toast’.  Aside from my mother’s version with cinnamon bread on our cast iron skillet, my favorite way to prepare this traditional specialty is casserole style in the oven.  The difference is convenience—when you don’t want to make a big fuss and mess on the stove, prepare this the night before.  Dice up leftover brioche or challah bread, let it absorb the custard in the fridge overnight, then pop it in the oven as soon as you wake up in the morning.  The result is perfectly toasted on top and moist in the center, with hints of whatever flavors you have on hand – I like to use orange, vanilla and garam masala, a north Indian spice blend available in most markets. 

Difficulty:

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves 6

Ingredients:

1 Tbsp. + 1 tsp. Butter, divided

6 cups (300g) cubed Brioche or Challah bread

1 ½ cups Milk

6 Eggs

1 Orange, zest and juice

1 tsp. Vanilla extract

½ tsp. Garam Masala

¼ cup (40g) Raisins

¼ cup Lillet (French aperitif), substitute tea or water

1 Tbsp. Honey

1-2 Tbsp. Maple Syrup

2 Tbsp. toasted Almond slices

Technique:

•Coat the inside of an oven proof baking dish with 1 tsp. butter; add cubed bread.

•In a small saucepan, combine raisins and Lillet.  Bring to a boil and reduce heat to low until raisins have absorbed the liquid, about 10 minutes.  Distribute raisins throughout the diced bread in the dish.