Pain Perdu

Name: Pain Perdu
Ingredients: 2 (16-ounce) French bread loaves; 8 large eggs; 4 cups whipping cream; 1 cup sugar; 1/2 to 1 tablespoon ground cinnamon; 1 1/2 teaspoons ground nutmeg; 4 teaspoons vanilla extract; 1 1/2 cups Champagne; 2 cups cane syrup; 4 cups raspberries and blueberries; 4 tablespoons cream cheese (optional); Garnish: powdered sugar

12 ingredients

7 steps

Ingredients

2 (16-ounce) French bread loaves
8 large eggs
4 cups whipping cream
1 cup sugar
1/2 to 1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
4 teaspoons vanilla extract
1 1/2 cups Champagne
2 cups cane syrup
4 cups raspberries and blueberries
4 tablespoons cream cheese (optional)
Garnish: powdered sugar

Directions

1

Cut bread into 24 (3/4-inch-thick) diagonal slices.
2

Whisk together eggs and next 5 ingredients until well blended.
3

Place bread slices in a 13- x 9-inch baking dish; pour egg mixture evenly over slices. Let stand 30 minutes or until liquid is absorbed.
4

Remove bread slices from egg mixture, letting excess drip off. Cook bread slices, in batches, in a lightly greased nonstick skillet or griddle over medium-high heat 2 minutes on each side or until golden.
5

Place bread slices on baking sheets; keep warm in a 200° oven.
6

Cook Champagne in a large saucepan over high heat until reduced by half. Gradually stir in syrup; cook over low heat until blended and warm.
7

Arrange bread slices on serving plates; top with raspberries, blueberries and, if desired, cream cheese. Drizzle evenly with syrup mixture. Garnish, if desired.