Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter Recipe

This Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter recipe is a crispy and rich recipe, which is made with day-old brioche and fresh peaches. It’s a restaurant-quality dish, ready in about 1 hour of active time.

Bobby Flay Pain Perdue Recipe Ingredients

For the Vanilla Bean Butter:

• 1/2 cup (1 stick) unsalted butter, slightly softened
• 1 vanilla bean, halved horizontally, and seeds scraped
• 1 tablespoon sugar
• Pinch fine sea salt.

For the Caramelized Peaches:

• 2 ripe peaches, skin removed, pitted, and sliced into eighths
• 2 ripe white peaches, skin removed, pitted, and sliced into eighths
• 2 tablespoons granulated sugar
• 2 tablespoons light brown muscovado sugar
• 3 tablespoons peach eau de vie
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 tablespoon chiffonade mint leaves

For the Pain Perdue (French Toast):

• 4 large eggs
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground nutmeg
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• 8 (3/4-inch thick) slices of day-old brioche
• 4 tablespoons unsalted butter
• 4 tablespoons canola oil
• 3 cups feuilletine, crushed

For Serving:

• Maple syrup
• 1/4 cup chopped fresh mint leaves, to garnish

How To Make Pain Perdue with Fresh Peaches and Vanilla Butter

1. Make the Vanilla Bean Butter: In a small bowl, combine the softened butter, vanilla bean seeds, sugar, and salt. Mix until smooth and well combined. Set aside.
2. Caramelize the Peaches: In a bowl, toss the peach slices with the granulated sugar, muscovado sugar, and peach eau de vie. In a large pan over medium heat, melt the butter, then add the vanilla extract. Add the peach mixture to the pan and cook for about 5 minutes, until the peaches are warm and the sauce is syrupy. Stir in the fresh mint and keep warm.
3. Prepare the Custard: In a large, shallow dish, whisk the eggs and sugar until smooth. Whisk in the cinnamon, salt, nutmeg, milk, heavy cream, and vanilla extract until fully combined.
4. Soak the Bread: Dip each slice of day-old brioche into the custard, allowing it to soak for 1–2 minutes on each side until saturated but not falling apart.
5. Coat the Bread: Spread the crushed feuilletine in a shallow dish. Carefully take each soaked brioche slice, letting the excess custard drip off, and press both sides into the feuilletine to coat completely.
6. Pan-Fry the French Toast: Heat a griddle or large skillet over medium-high heat. Melt 2 tablespoons of butter with 2 tablespoons of canola oil. Cook 4 of the coated brioche slices for a few minutes on each side until the crust is deep golden brown and crispy.
7. Finish in the Oven: Transfer the cooked French toast to a baking sheet and place it in a preheated 350°F oven for 5 minutes to warm through completely. Repeat the frying and baking process with the remaining butter, oil, and bread slices.
8. Assemble and Serve: Place two slices of the hot French toast on each plate. Top with a dollop of the vanilla bean butter, a generous spoonful of the warm caramelized peaches, and a drizzle of maple syrup. Garnish with fresh mint and serve immediately.

Recipe Tips

• How to get French toast that isn’t soggy? Using day-old, stale brioche is the most important step. Fresh bread is too soft and will disintegrate in the custard. Stale bread is drier and can absorb the liquid without falling apart, resulting in a creamy interior and a sturdy structure.
• What’s the best way to get a super crispy crust? The feuilletine coating is the secret to the unique crunch in this recipe. Press the soaked bread firmly into the crushed flakes to ensure a thick, even coating. If you can’t find feuilletine, finely crushed cornflakes or panko breadcrumbs are a good substitute.
• How do I keep the peaches from getting mushy? Cook the peaches briefly over medium heat. You want to warm them through and create a sauce, but not cook them for so long that they break down and become mush. They should still be slightly firm and hold their shape.
• Why do I need to finish the French toast in the oven? After pan-frying, a short time in the oven ensures that the center of the thick, custard-soaked bread is fully cooked and heated through, preventing a soggy or undercooked middle.

What To Serve With Pain Perdue

This is an incredibly rich and decadent dish that is a complete meal on its own, so no sides are needed. A strong cup of black coffee or an espresso is the perfect beverage to cut through the sweetness.

How To Store & Reheat Leftovers

Refrigerate: Let the French toast slices cool completely. Store them in an airtight container in the fridge for up to 3 days. Store the peach topping and vanilla butter in separate containers. Freeze: Cool the cooked French toast completely, then freeze the slices in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe bag for up to 2 months. The peach topping does not freeze well. Reheat: The best way to reheat the French toast is in a toaster oven or on a baking sheet in a 350°F oven for 5-7 minutes, until crispy and hot. You can also use a skillet over medium-low heat.

Pain Perdue with Fresh Peaches and Vanilla Butter Nutrition Facts

• Serving: 1
• Calories: 480 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 180mg
• Sodium: 180mg
• Protein: 9g
• Total Carbohydrate: 55g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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