Brûlée Pain Perdu Recipe

Make custard and soak brioche

In a large bowl, whisk together the eggs, whole milk, heavy cream, 3 tablespoons granulated sugar, vanilla extract, and a pinch of salt until smooth and blended. Arrange brioche slices in a single layer in a shallow baking dish. Pour the custard over the brioche, pressing down gently so each slice soaks. Let sit at room temperature 10–15 minutes, flipping once halfway so both sides absorb custard. For a more custardy interior, cover and refrigerate 30–60 minutes.

Prepare bananas

Peel bananas and slice them on a diagonal into 1/2" thick pieces. Toss briefly with 1 teaspoon lemon juice to prevent excessive browning.

Caramelize

Heat a 10" nonstick or stainless skillet over medium heat. Add 2 tablespoons unsalted butter. When butter foams, add 3 tablespoons brown sugar and stir until it dissolves and starts to bubble. Add banana slices in a single layer (work in two batches if needed). Cook undisturbed 1–2 minutes until bottoms are golden and the sugar begins to caramelize. Flip gently and cook 30–60 seconds more. If using, add 1 tablespoon rum or orange juice and tilt the pan to deglaze for 15–20 seconds (careful if using alcohol). Transfer caramelized bananas to a plate and keep warm. Repeat with remaining bananas.

Cook coulis

Place 2 cups mixed berries and 3 tablespoons granulated sugar in a small saucepan over medium heat. Add 2 tablespoons cold water if using frozen berries. Cook, stirring occasionally, until berries break down and the sugar dissolves, about 5–7 minutes. Stir in 1 teaspoon lemon juice. Remove from heat.

Blend and strain

For a smooth coulis, puree the mixture with an immersion blender or in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing solids to extract juices. Discard seeds and solids. Keep warm or chill slightly until serving.

Whip crème fraîche

In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form. Gently fold in 1 cup crème fraîche until smooth and airy. Taste and adjust sweetness; refrigerate until ready to plate.

Prepare brûlée sugar

Measure 6 tablespoons granulated sugar into a small bowl for torching. Keep ready at plating station.

Cook the pain perdu

Heat a large skillet or griddle over medium heat and add 1 tablespoon unsalted butter and 1 tablespoon neutral oil (prevents burning). Wipe off excess custard from the bottoms of brioche slices. Working in batches, place soaked brioche in the pan and cook 3–4 minutes per side until deep golden brown and set inside (adjust heat if browning too fast). Add more butter/oil as needed between batches. Transfer cooked slices to a sheet pan and keep warm in a 200°F (95°C) oven if desired.

Assemble plates

Place 1–2 slices of hot brûlée brioche per serving on plate. Spoon berry coulis artfully around or over the toast. Arrange caramelized banana slices on top or beside the toast. Dollop or pipe whipped crème fraîche on each portion.

Brûlée finish

Sprinkle an even layer (about 3/4 tablespoon per slice) of the reserved granulated sugar over the top of the brioche and exposed crème fraîche if desired. Using a kitchen torch, melt and caramelize the sugar to a deep amber, rotating to avoid burning, forming a crisp brûlée crust. If you don't have a torch, place plates under a very hot broiler for 1–2 minutes, watching constantly, or serve without the crisped sugar.

Garnish & serve

Dust lightly with 1 tablespoon confectioners' sugar if desired, add a few fresh berries and mint leaves per plate, and serve immediately so the brûlée crust is crisp and the brioche is warm.