Croissant Pain Perdu

SERVES 8

Whenever we’re in France visiting Ben’s parents, the house is always full, as they love to host family and friends, especially for Sunday brunch. Pain perdu literally means “lost bread”; it’s the original French toast. Our spin is made with day-old croissants, which we always seem to have around. The real beauty of this recipe is that it’s prepped the night before, so you can sleep in and still enjoy a special brunch. To add a little Canadian flavor, we serve ours with maple syrup from the Montreal area. If you want something slightly sweeter and more indulgent, use pains au chocolat instead of croissants.

GATHER

Vegetable oil spray

8 large day-old croissants, cut crosswise into 3 pieces

2 cups heavy cream

2 cups whole milk

¼ cup brandy, such as St-Rémy Cognac

4 teaspoons pure vanilla extract

8 large eggs

2/3 cup sugar

Maple syrup, warmed, for serving

MAKE IT

1. Coat a 9- × 13-inch baking dish with vegetable oil spray.

2. Arrange the croissants cut sides down snugly in the baking dish, alternating the middle and end pieces and placing them at angles as needed to fit.

3. In a large liquid measuring cup, whisk together the heavy cream, milk, brandy, and vanilla. In a large bowl, beat the eggs. Add the sugar and whisk until fully incorporated. Add the cream mixture to the egg mixture in three additions, whisking until fully combined after each addition. Pour the mixture over the croissants, gently pressing down to be sure they are completely submerged. Wrap the pain perdu tightly with plastic wrap and refrigerate for at least 8 hours or overnight.

4. Preheat the oven to 350°F.

5. Bake the pain perdu, straight from the refrigerator, until the custard is firm and the center is set, about 45 minutes. Let cool for

10 minutes, then cut and scoop onto plates. Serve with warm maple syrup.