Pain Perdu with Toasted Walnuts
- 4 large eggs
- 3/4 cup heavy cream
- 1/2 cup milk
- 2 Tbsp Grand Marnier liqueur
- 1 Tbsp vanilla
- 2 Tbsp sugar
- 1/2 tsp sea salt
- Baguette or brioche (preferably day old), sliced 1 1/2 inch thick
- 2 Tbsp unsalted butter
2 Tbsp La Tourangelle Walnut Oil
- Powdered sugar for dusting
- Maple syrup
- Walnuts, toasted and roughly chopped
- Whisk the eggs, cream, milk, liqueur, vanilla, sugar and salt until well combined. Pour into a shallow, wide bowl.
- Soak each slice of bread for about 10 minutes, flipping halfway through in order to saturate both sides.
- Heat a large skillet over medium heat, adding 1 tablespoon of Walnut Oil and 1 tablespoon of butter to the pan.
- Once the skillet is hot, toast the soaked bread in batches, cooking until lightly crisp and browned on each side. Add more Walnut Oil and butter as needed.
- Place the cooked slices in the oven at a low heat until you are ready to serve.
- Once all of the pain perdu has been cooked, add chopped walnuts to the skillet, toasting for no more than 5 minutes.
- Sprinkle powdered sugar and a generous drizzle of Walnut Oil over the pain perdu. Serve with toasted walnuts and maple syrup.
Stale bread is ideal for this recipe. Feel free to leave out overnight or lightly toast in the oven at a low heat for ten minutes in order to dry the bread.