Coffee Infused Pain Perdu Topped with a Peanut Butter Coffee Smear

By • February 8, 2016 0 Comments

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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


Serves 6

  • 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
  1. Prepare the coffee or espresso. Combine with the milk and set aside to cool. The milk will help it cool pretty quickly.
  2. 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.
  3. To begin the pain perdu, lightly toast each side of the bread at 200°F. 5 minutes per side. Set aside.
  4. 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.
  5. Heat 2 tablespoons of butter over medium heat on your skillet or griddle. Get it nice and hot - about 5 minutes.
  6. Dip each slice of bread into egg mixture, flipping it around until it's fully soaked.
  7. 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.
  8. Repeat with all slices of bread.
  9. Top with a smear of peanut/coffee mixture, sliced bananas and a drizzle of maple syrup.
  10. *this recipe is adapted using french toast method.

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