Jul 14 2026
Restaurants›Brasserie Byronz›Pain Perdu Recipe

Pain Perdu Recipe

Inspired by Brasserie Byronz
Time45m
Serves4

candied pecans, grand marnier whipped cream

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Ingredients

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Candied Pecans

Grand Marnier Whipped Cream

Pain Perdu (French Toast)

Method

Candied Pecans

  1. 1

    Prepare the Pecans

    In a medium saucepan, melt the butter over medium heat. Add the pecans, granulated sugar, salt, and cinnamon. Stir well to coat the pecans evenly.

  2. 2

    Candy the Pecans

    Continue to cook the mixture, stirring frequently, until the sugar has melted and the pecans are golden and fragrant, about 5-7 minutes.

  3. 3

    Cool the Pecans

    Remove the pecans from the heat and spread them out on a parchment-lined baking sheet to cool completely.

Grand Marnier Whipped Cream

  1. 4

    Whip the Cream

    In a mixing bowl, combine the heavy cream, powdered sugar, Grand Marnier, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form, about 3-5 minutes.

  2. 5

    Chill the Whipped Cream

    Once whipped, cover the bowl and refrigerate until ready to serve.

Pain Perdu (French Toast)

  1. 6

    Make the Egg Mixture

    In a shallow dish, whisk together the eggs, milk, and vanilla extract until well combined.

  2. 7

    Soak the Bread

    Dip each slice of thick bread into the egg mixture, allowing it to soak for about 10 seconds on each side, ensuring it absorbs the mixture without falling apart.

  3. 8

    Cook the French Toast

    In a skillet or griddle, melt the butter over medium heat. Add the soaked bread slices and cook until golden brown, about 3-4 minutes per side.

  4. 9

    Serve

    Serve the Pain Perdu warm, topped with candied pecans and a generous dollop of Grand Marnier whipped cream. Drizzle with maple syrup to taste.

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