Recipes // Breakfast // PB&J Pain Perdue

PB&J Pain Perdue

Serves 5 to 7 people
  • 1 loaf unsliced brioche
  • 1 qt. heavy cream
  • 4 whole eggs
  • 1 tsp ground cinnamon
  • 1 cup granulated sugar
  • 2 cups creamy peanut butter
  • 2 cups jam
  • 1 vanilla pod, split
  • ¼ cup room temperature butter
  • 2 cups whole milk
  • 3 individual packets of earl gray tea
  • ¼ cup grapeseed oil
  • 1 cup maple syrup
  • 1 pint mixed fresh berries of your choice
  • 1 tsp powdered sugar
For Earl Grey Milk Jam:
  1. Dissolve ½ cup sugar into 2 cups milk.
  2. Add earl grey and simmer for 45 minutes, until creamy.
  3. It should look like caramel.
  4. Remove and cool.
For Pain Perdue:
  1. Whisk cream, eggs, cinnamon, remainder of sugar, vanilla seeds in large bowl.
  2. Cut brioche load into 6 equal slices, using whole loaf.
  3. With pairing knife, make small incision on each side of brioche.
  4. Place tempered jam and peanut butter into 2 separate plastic pastry bags.
  5. Squeeze 1 to 2 teaspoons of peanut butter and jam into each incision in the bread, making sure not to overfill or break.
  6. Once filled, soak in egg and cream mixture for 1 hour in refrigerator.
  7. Turn after 30 minutes to make sure bread soaks equally.
For Cooking:
  1. On non-stick pan, place on medium heat, place teaspoon of Grapeseed oil and evenly coat pan.
  2. Place soaked brioche into pan.
  3. Cook until golden brown on both sides.
  4. Add a nub of butter to help golden the crusts.
  5. Repeat until all 6 are done.
  6. Place 6 pieces on baking pan and place in preheated 350 degree oven for 8 to 10 minutes to ensure custard is cooked through the bread.
To Plate:
  1. On large platter, swipe earl grey milk jam across bottom of plate. 
  2. Cut all 6 pain perdues in half, exposing the runny peanut butter and jelly. Place on top of earl grey. Garnish with berries, maple syrup, powdered sugar.
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