Pain Perdu


The staple autumn flavor is typically pumpkin, but I tend to lean more towards apple flavors when thinking of autumn meals and treats. Autumn has been taking its time to arrive to Los Angeles this year, but that hasn’t stopped us from craving classic comfort meals. Recently, I decided to make some pain perdu (French toast), and paired it with warm freshly made apple compote. The weather has barely begun to crisp up, so we took our brunch outside to enjoy in the cool breeze on a weekend morning.


For the apple compote: 3 large apples peeled and cubed (I like to use 3 different kinds of apples to combine sweet, tart, and sour), 1/3 cup raw sugar, 2 tablespoons water, 2 tablespoons lemon juice, 1 small sprig cinnamon, 1 tablespoon pie spice.

Add all of the ingredients to a saucepan and toss to coat apples. Simmer over medium heat for about 10 minutes, until apples are cooked and sugar is dissolved.


For the pain perdu: 1 baguette loaf sliced into long oval pieces, 2 large eggs, 1/4 cup milk, 1 tablespoon pie spice, 1 tablespoon sugar, 1 stick butter. Whip the eggs, milk, pie spice, and sugar in a bowl. In small batches, add the mixture to a flat plate and place pieces of bread on the plate to soak, flipping over after 2 minutes. Melt 1 tablespoon of butter in a pan and add the soaked bread in batches of 2 to 3 slices. Flip over after about 2 minutes, until bread is starting to brown. Cook the bread in batches until all pieces are done.


Serve pain perdu with a side of the apple compote, a sprinkle of powdered sugar, and maple syrup.


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