Decadent coffee time.
Pain perdu is a dessert made to recycle old bread. When like Marie-Antoinette, you only have cake and brioche to make it, it’s royal…
Dried leftover of brioche (home-baked chinois).
1/2 cup of water in the bottom of the dish, the brioche, cream… secret flavoring (vanilla and bitter almond essence)
sliced almonds, frozen strawberries…
honey, powdered coriander seed.
Wait 20 minutes (let the bread absorb), then 3 minutes under the broiler.
Candied orange peel bits added after toasting. Sa Majeste est servie ! (Marie, oh ! It’s ready…)
It’s delicious, sweet. flavored, top is crunch, bottom just soft… I’d eat more, but there is no more leftover brioche in view.