Brioche Façon Pain Perdu
After a main course of cider-stewed pork served with pasta gratin, this is the sweet note on which my last dinner party ended. Inspiration sprung, again, from my recent meal at Le Caméléon, where the Amaretto cherry pain perdu was enchanting.
In its most basic incarnation, pain perdu -- literally 'lost bread' -- is stale bread that one recycles into a simple treat by soaking it in a sweet egg batter and browning it in the skillet. I love this sort of waste-not-want-not recipe, but what I had in mind here was something with just a hint more sophistication, so brioche, rather than ordinary bread, was in order.Ideally, I should have bought the brioche the day before and let it turn stale the slow food way, through the natural action of time, but I didn't. I showed up at my corner bakery in the morning of, and asked if they had any pain de mie brioché* leftover from the previous day. The salesgirl looked at me as if she was on candid camera (caméra cachée in French), and said that no, they didn't keep old stuff around. All right. Fresh would do. I got home, sliced the slices, and left them out on the counter to dry.
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