Traditional Brioche Perdue
20 min
total
4
people
553
calories per serving
Ingredients
4 people
- 3 pcEgg (beaten)
- 250 mlWhole milk (cold)
- 50 gWhite sugar (granulated)
- 40 gUnsalted butter (for the pan)
- 1 pcVanilla bean (scraped)
- 8 pcStale brioche (stale for 2-3 days, cut into thick slices)
Method
Thick slices of brioche soaked through, seared in brown butter for a caramelized crust and a melting center. The aroma of vanilla and warm sugar fills the air.
- 1
Split the vanilla bean and scrape the seeds. In a bowl, whisk the eggs with sugar and whole milk until the mixture is perfectly smooth.
- 2
Dip the brioche slices into the custard. They should be heavy and well-soaked, full of liquid but still holding their shape when handled.
- 3
Heat the butter in a pan. When it stops sizzling and smells nutty, add the slices. Baste with butter while cooking. The crust must be golden and glossy.
Frequently asked questions
How do you get this dish right?
- Use slices at least 2 cm thick to keep the center soft.
- Brown butter is key: it should be amber-colored to provide that biscuit-like flavor.
How long does this dish keep?
Eat immediately out of the pan to enjoy the contrast in textures.
4.5
18 reviews
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