Chef’s Specialty

Pain Perdu (Savory French Toast)
with Thyme Infused Maple Syrup

 
Pain Perdu (Savory French Toast) with Thyme Infused Maple Syrup

Pain Perdu Ingredients:

  • 2 thick slices of stale bread (ideally sourdough)
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon fresh chopped herbs – thyme, parsley, sage or other desired
  • ¼  teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • 2 ounces sliced Brie cheese
  • 1 tablespoon sliced and toasted almonds

Thyme Infused Maple Syrup Ingredients:

  • 4 small sprigs thyme
  • 1/2 cup pure maple syrup
  • 5 whole black peppercorns
  • 2 tablespoons cold water

Pain Perdu Preparation:

  1. Crack eggs into a shallow bowl, add milk, herbs, salt and pepper, mix well.
  2. Heat butter in a skillet until it turns nutty-brown.
  3. Dip bread slices into egg wash, let soak for a few seconds on each side.
  4. Once pan is hot and the butter is nutty-brown, start adding egg-washed slices of bread to the pan. (If you have extra egg-wash, you can just pour it into the pan with the bread.)
  5. Flip toast and cook to brown on both sides. (As you move the bread around, it will absorb more of the egg.)
  6. Serve topped with sliced Brie, toasted almonds and thyme infused maple syrup.

 
Thyme Infused Maple Syrup Preparation:

  1. Pull off most of the leaves from the thyme.
  2. Place both the leaves and stems in a small saucepan with the maple syrup, peppercorns, and water.
  3. Place over very low heat and bring to a very gently simmer. Let it bubble for 10 minutes to infuse the syrup with thyme.
  4. Strain the syrup into a pitcher.

 (You can make the syrup up to 3 days ahead. Cover tightly and refrigerate, then gently reheat over low heat just before serving.)