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
peanut butter powder (I used the brand Betty Lou's Just Great Stuff Peanut Butter)
strongly brewed coffee (espresso) - you may need more/less depending on how yours mixes up
freshly grated nutmeg
pinch of salt
milk of choice, (I used unsweetened soy)
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
In This Recipe
Prepare the coffee or espresso for both the pain perdu and the peanut butter smear. Combine the coffee for the pain perdu 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). Mix 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.