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Author Notes: Pain Perdu. Fancy name for day old bread, but this recipe deserves the fancy name! Infused with espresso and then topped with more by way of a coffee peanut butter smear, this recipe for pain perdu will not be perdu! —Oat&Sesame
- Coffee Peanut Butter Smear
- 3/4 cup peanut butter powder (I used the brand Betty Lou's Just Great Stuff Peanut Butter)
- 1/2 cup strongly brewed coffee (espresso) - you may need more/less depending on how yours mixes up
- Pain Perdu
- 6 eggs
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- pinch of salt
- 1/4 teaspoon vanilla extract
- 1.5 cups milk of choice, (I used unsweetened soy)
- 1/2 cup strongly brewed coffee (espresso) - cooled
- unsalted butter to butter the skillet
- 12 slices white bread cut 1/2 inch thick
- sliced banana, for topping
- maple syrup, for drizzling
- Prepare the coffee or espresso. Combine with the milk and set aside to cool. The milk will help it cool pretty quickly.
- Prepare the peanut butter smear. Mix dry peanut butter powder with the coffee. (you can do this while the coffee is warm). Mis to desired thickness - more coffee, thinner consistency, etc. Cover and set aside.
- To begin the pain perdu, lightly toast each side of the bread at 200°F. 5 minutes per side. Set aside.
- In a large mixing bowl, whisk together eggs, sugar, salt, cinnamon, nutmeg, and vanilla until well combined. Add the milk/coffee mixture and whisk together.
- Heat 2 tablespoons of butter over medium heat on your skillet or griddle. Get it nice and hot - about 5 minutes.
- Dip each slice of bread into egg mixture, flipping it around until it's fully soaked.
- Add soaked bread to skillet and cook until browned on bottom side, about 3 minutes. Sprinkle the top sides of the bread while it cooks with a dash of sugar. This will caramelize when you flip it over! Yum! When ready to flip, cook the other side for another 3 minutes until browned.
- Repeat with all slices of bread.
- Top with a smear of peanut/coffee mixture, sliced bananas and a drizzle of maple syrup.
- *this recipe is adapted using SeriousEats.com french toast method.
- This recipe was entered in the contest for Your Best Recipe Made with Coffee