Chef Steve Konopelsi, owner and chef of Turnbridge Point Bed and Breakfast in Denton stopped by the DelmarvaLife kitchen to make Pain Perdu, which is a baked French Toast.
Here’s what you need:
6 medium sized Croissants (Chef Konopelski baked a Croissant loaf to make prep easier)
2 ½ cups half and half
3 large eggs
2 Tbsp maple syrup
Pinch of Kosher salt
Sugar and Cinnamon Sugar for dusting
Instructions:
Combine half and half, eggs, maple syrup and salt in a bowl or measuring cup. Whisk well to combine. Break or cut croissants into bite sized pieces. Combine croissants and liquid ingredients in medium sized container with tight fitting lid. Chill overnight or for at least 8 hours. Brush 6 individual ramekins with butter. Coat in granulated sugar. Divide bread mixture evenly between ramekins. Some liquid will remain in the bottom of your container. This is fine, or you may pour the liquid over each of the
ramekins. Sprinkle the top of each ramekin with cinnamon sugar. Bake in preheated 350°F oven for about 15-20 minutes, or until golden brown and set. Remove from oven. Allow to cool for about 5 minutes. Pain Perdu may be unmolded if desired. Serve with maple syrup or your favorite fruit.
Our “favorite fruit” for this instance, was a strawberry salad.
Here’s what you need:
1 pint of fresh, ripe strawberries, hulled and quartered
1 Tbsp granulated sugar
1 tsp Cointreau or Grand Marnier
Zest of half an orange
3 or 4 mint leaves, chiffonaded
Pinch of black pepper
Combine all ingredients in a mixing bowl and gently toss. Allow to sit at room temperature for about 5-10 mins to macerate.
Serve with French toast or as a topping for Strawberry Short Cake.
Chef Steve Konopelski is a classically trained pastry chef and couture wedding cake designer who graduated at the top of his class from the prestigious French Culinary Institute. He was a finalist on the Food Network’s Holiday Baking Championship. Read more about him here.
