Pain Perdu

Of course, the French don’t use the term “French toast.” Instead, it’s pain perdu, which translates to “lost bread.” Pain perdu uses day-old, almost lost brioche to get that lovely texture, both crispy and soft and perfect to drizzle with crème anglaise. We top the pain perdu with seasonal berries and powdered sugar.

Brioche: all-purpose flour, sugar, eggs, salt. 

Crème anglaise: cream, sugar, egg yolk, vanilla.