Pain Perdue with Fresh Peaches and Vanilla Butter

Name: Pain Perdue with Fresh Peaches and Vanilla Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Pain Perdue; 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, plus more if needed; 1/2 cup heavy cream; 2 teaspoons vanilla extract; 8 (3/4-inch thick) slices day old brioche; 4 tablespoons unsalted butter; 4 tablespoons canola oil; 3 cups feuilletine, crushed; Vanilla Bean Butter, to top, recipe follows; Maple syrup, to serve; 1/4 cup chopped fresh mint leaves, to garnish; 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

Servings: persons

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
Pain Perdue
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, plus more if needed
1/2 cup heavy cream
2 teaspoons vanilla extract
8 (3/4-inch thick) slices day old brioche
4 tablespoons unsalted butter
4 tablespoons canola oil
3 cups feuilletine, crushed
Vanilla Bean Butter, to top, recipe follows
Maple syrup, to serve
1/4 cup chopped fresh mint leaves, to garnish
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

1
Preheat the oven to 350 degrees F.
2
For the caramelized peaches:
3
Combine the peaches, granulated sugar, muscovado sugar and peach eau de vie in a large bowl.
4
In a heated pan, add the butter and vanilla extract.
5
Toss in the peaches and cook just to heat through, about 5 minutes.
6
Toss again with the mint.
7
Set aside and keep warm.
8
For the pain perdue:
9
Whisk together the eggs and sugar in a large baking dish until combined.
10
Add the cinnamon, salt, nutmeg, milk, cream and vanilla extract and whisk until smooth.
11
Add the bread, in batches and let soak on each side for 1 to 2 minutes until soaked through.
12
While the bread is soaking, heat 2 tablespoons of the butter and 2 tablespoons of the oil on a large griddle over medium-high heat until butter is melted and oil begins to shimmer.
13
Spread the feuilletine crushed wafers in a large baking dish and dip the bread on each side in the mixture, pressing gently to adhere.
14
Place the bread on the hot griddle and cook each side until golden brown.
15
Transfer to a baking sheet and bake in the oven to completely heat through, about 5 minutes.
16
Serve 2 pieces per person, topped with a dollop of the vanilla butter and spoonfuls of the caramelized peaches.
17
Top with maple syrup and mint and serve.
18
Stir together the butter, vanilla bean seeds, sugar, and salt in a small bowl until combined.

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 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, and more.

Yes, Pain Perdue with Fresh Peaches and Vanilla Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!