Pain Perdu

IMG_9385

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.

IMG_9381

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.

IMG_9383

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.

IMG_9384

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

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s