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Pain Perdu

Pain Perdu with Cranberry-Currant Compote and Whipped Cream

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What the French call pain perdu, we call French toast—but we firmly believe that a rose by any other name is just as sweet. Here, we’re kicking the breakfast favorite up a notch to transform it into the dessert of our dreams. Thick slices of brioche are soaked in the classic mixture of milk and eggs, then coated in a layer of sliced almonds and fried in butter. On top, there’s a compote of red wine, currants, cranberries, and sugar, plus a generous dollop of homemade whipped cream. Good luck saving any leftovers for breakfast...
    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Taylor

    By Chef Taylor

    • Calories 560
    • Protein 10g
    • Total Carb 70g
    • Total Fat 26g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • milk
      • 8 ounces
      • milk
    • vanilla extract
      • 2 teaspoons
      • vanilla extract
    • brioche pullman
      • 4 slices
      • brioche pullman
    • white wine
      • 1/4 cup
      • white wine
    • currants
      • 3 tablespoons
      • currants
    • cranberries
      • 8 ounces
      • cranberries
    • heavy cream
      • 1/2 cup
      • heavy cream
    • sliced almonds
      • 1/3 cup
      • sliced almonds
    • sugar
      • 3/4 cup
      • sugar
    • unsalted butter
      • 3 packets
      • unsalted butter

    What You’ll Need

    • eggs
    • kosher salt
    • 9x13" large baking dish
    • 6" small pot
    • 12" large nonstick pan


    Soy, Egg, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Make Custard Mixture

      Make Custard Mixture

      Place a large bowl in the refrigerator—chilling it will make whipping the cream easier in Step 4. In a large baking dish, whisk together milk, vanilla, 2 eggs, and ¼ teaspoon salt to make custard mixture.

    2. Soak Bread

      Soak Bread

      Add bread slices to baking dish with custard mixture in a single layer, then turn to fully coat. Set aside until soaked, 7-10 minutes. Then, transfer to a plate and set aside for Step 5.

    3. Make Compote

      Make Compote

      While bread soaks, in a small bowl, reserve 1 tablespoon sugar for making whipped cream. In a small pot, heat white wine and ½ cup water over high heat. Bring to a boil, then add currants, cranberries, and remaining sugar. Reduce heat to medium and simmer, stirring frequently, until compote has thickened slightly, 8-10 minutes. Set aside until ready to serve.

    4. Make Whipped Cream

      Make Whipped Cream

      While compote simmers, remove bowl from refrigerator. Add heavy cream and reserved 1 tablespoon sugar to bowl and whip until thickened and soft peaks form. Place in refrigerator to chill until ready to serve.

    5. Finish Pain Perdu

      Finish Pain Perdu

      Place almonds on a large plate. Heat butter in a large nonstick pan over medium heat. Dip 1 side of each bread slice in almonds. When butter is foamy, add pain perdu to pan, almond-side down. Cook, working in batches as needed, until almonds are golden, 3-5 minutes. Flip and cook until golden brown on both sides, 3-5 minutes more.

    6. Plate Pain Perdu

      Plate Pain Perdu

      Transfer pain perdu to serving plates. Spoon over cranberry-currant compote and dollop over whipped cream. Enjoy warm, and save any leftovers for tomorrow's breakfast!

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