Paw-Paw’s Pain Perdu with Vanilla-Infused Figs
Author: 
 
Makes 4 servings
Ingredients
  • ½ cup whole milk
  • 3 large eggs
  • ⅓ cup firmly packed dark brown sugar
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 8 (½-inch-thick) slices challah bread
  • Sunflower oil
  • Confectioners’ sugar
  • Vanilla-Infused Figs (recipe follows)
Instructions
  1. Place an ovenproof serving plate in oven. Preheat oven to lowest possible setting.
  2. In a shallow dish, whisk together milk, eggs, brown sugar, honey, vanilla, cinnamon, and salt. Place 2 slices of bread in mixture.
  3. Heat a medium skillet over medium heat. Coat bottom of skillet with oil.
  4. Turn bread slices in milk mixture, and let stand for 30 seconds. Place both slices of soaked bread in skillet. Immediately place 2 more slices of bread into milk mixture to soak.
  5. Cook soaked bread until deeply golden; turn, and cook until deeply golden. Turn slices that are soaking in milk mixture. (Reduce heat if you notice bread browning too quickly.)
  6. Place cooked pain perdu onto preheated serving plate, and keep warm in oven.
  7. Add more oil to skillet, and repeat soaking and cooking of bread slices until all are golden. Dust pain perdu with confectioners’ sugar, and serve with Vanilla-Infused Figs.
Recipe by Louisiana Cookin' at https://louisianacookin.com/paw-paws-pain-perdu-with-vanilla-infused-figs/