Cinnamon Pain Perdu Recipe

Prepare custard

In a shallow wide bowl or dish, whisk together the whole milk, heavy cream, eggs, granulated sugar, ground cinnamon, vanilla extract, and fine sea salt until smooth and slightly frothy. Ensure sugar has dissolved.

Soak brioche

Lay brioche slices in a single layer in the custard, pressing gently so each slice soaks for about 20–30 seconds per side until saturated but not falling apart. For very fresh brioche, allow a slightly longer soak; for day-old, shorter soak may suffice.

Cook

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it foam. Place 3–4 soaked brioche slices in the skillet without crowding. Cook until deep golden brown and crisp on the bottom, about 3–4 minutes. Turn and add another 0.5–1 tablespoon butter, cook the other side until golden and cooked through, another 2–3 minutes. Transfer to a warm oven (200°F / 95°C) to keep warm while you cook remaining slices, adding butter as needed. Total cooking time per batch ~6–8 minutes.

Combine the strawberries, blueberries, and raspberries in a bowl. Add the maple syrup (2 tbs), fresh lemon juice, orange liqueur (if using), and orange zest. Gently toss to coat. Let the berries macerate at room temperature for at least 10–15 minutes (up to 1 hour in the refrigerator) so juices mingle and berries become slightly saucy. Stir gently before serving.

Chill a metal mixing bowl and whisk or beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl, add powdered sugar, vanilla extract, and the optional ground cinnamon. Whip by hand or with an electric mixer on medium-high speed until soft peaks form—cream should hold soft peaks but still be billowy. Do not overwhip to avoid graininess.

Plate: place 1–2 slices of warm cinnamon pain perdu per person on serving plates. Spoon a generous portion of marinated berries alongside or over the top so some juices soak into the toast. Add a dollop (2–3 tbs) of chantilly on each plate. Drizzle with pure maple syrup to taste (about 1–2 tbs per serving). If desired, dust lightly with confectioners' sugar and a tiny pinch more cinnamon for presentation.

Serve immediately while the brioche is warm and chantilly still cold for a pleasing temperature contrast.