Blueberry Pain Perdu

Blueberry Pain Perdu

Add decadence to your breakfast with leveled-up French toast.

Blueberry Pain Perdu
Makes about 4 Servings
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup plus 1 tablespoon whole milk, divided
  • 3 tablespoons granulated sugar, divided
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • 1 cup fresh blueberries, divided
  • 1 (¾-pound) loaf brioche bread, cut into 1-inch slices
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cardamom
  • 1 tablespoon unsalted butter
  • 1 cup cane syrup
  • Hot brewed coffee with chicory*, to serve
  • Garnish: blueberries, confectioners’ sugar, whipped cream
  1. In a medium bowl, whisk together cream cheese, 1 tablespoon milk, 1 tablespoon granulated sugar, lemon zest, and salt. Fold in ½ cup blueberries. Transfer mixture to a pastry bag, and cut a ½-inch opening in tip.
  2. Using a paring knife, cut a 2-inch-wide slit horizontally into bottom crust of bread slices. Cut at least halfway through slices, without cutting through to other side, to create a pocket for filling. Pipe filling into slices (about 2 tablespoons each).
  3. In a shallow bowl, whisk together eggs, vanilla, cardamom, remaining 1 cup milk, and remaining 2 tablespoons granulated sugar.
  4. In a medium skillet, melt butter over medium heat.
  5. Working in batches, dip prepared slices in egg mixture, turning to coat. Add to skillet, and cook until custard is cooked through and slices are golden brown, about 3 minutes per side.
  6. In a small saucepan, combine cane syrup and remaining ½ cup blueberries. Bring to a boil over medium-high heat, stirring frequently to crush blueberries. Remove from heat, and cover. When ready to serve, strain through a fine-mesh sieve, discarding solids. Serve slices warm with syrup mixture and coffee; garnish with blueberries, confectioners’ sugar, and whipped cream, if desired.
*We used French Market Coffee & Chicory.



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