Pain perdu from Craft of Cooking: Notes and Recipes from a Restaurant Kitchen by Tom Colicchio

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-roasted apples; Roasted bananas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for serving suggestions.

  • Acarroll on July 07, 2022

    So tasty! A little time consuming with all the batches. Served with the roasted apples.

  • HotGarlicCrisp on February 15, 2021

    I have taken this as one of my signature dishes for entertaining as a delightful dessert as suggested by the author. I also serve it for breakfast as the ultimate french toast. Early in the pandemic of 2020 when we used all ingredients sparingly I tried to freeze the extra batter and it freezes beautifully. To thaw, just move it to the frigid 12 hours before preparing the dish.

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