Pain Perdu Façon ‘cyrus’ Recipe

Prepare custard

In a wide, shallow bowl or rimmed baking dish, whisk together 4 large eggs, 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom and a pinch of fine sea salt until sugar is dissolved and mixture is homogenous.

Soak bread

Arrange 8 slices of day-old brioche or challah in a single layer in the custard. Let soak 20–30 seconds per side for softer bread; up to 1 minute per side for very stale bread. Transfer slices to a wire rack to drain briefly (30–60 seconds) so they hold together when cooking.

Cook

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and swirl to coat. Add 3–4 slices (don’t overcrowd) and cook 3–4 minutes per side, or until deep golden brown and set in the center. Add more butter as needed between batches (total about 3 tablespoons). Keep finished slices warm in a low oven (90–100°C / 200°F) on a rack set over a sheet pan while you cook remaining bread.

Infuse cream mixture

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 3 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon ground clove, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon fine sea salt. Split and scrape 1 vanilla bean into the pan (or add 1 teaspoon vanilla extract). Warm mixture over medium heat until just below simmering and steam rises; do not boil. Remove from heat and let spices steep for 15–20 minutes for stronger flavor.

Temper yolks

In a bowl, whisk 5 large egg yolks until smooth. Slowly whisk about 1/2 cup of the warm spiced cream into the yolks to temper. Gradually whisk tempered yolks back into the saucepan with the remaining cream, stirring constantly.

Cook custard

Return pan to medium-low heat and cook, stirring constantly with a heatproof spatula or wooden spoon, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C), about 6–8 minutes. Do not boil or the eggs will scramble.

Strain and chill

Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and spice solids. Press a piece of plastic wrap directly on the surface to prevent a skin and chill in the refrigerator until cold, at least 4 hours or overnight.

Churn

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer to a container and freeze until firm, at least 4 hours, before serving.

Assemble and serve: Place one or two slices of warm pain perdu on each plate. Dust lightly with powdered sugar. Add one or two generous scoops of the spice ice cream alongside or on top of the toast. Drizzle with 2–3 tablespoons maple syrup or warm salted caramel per portion (use the 1/2 cup total as needed). Scatter 1 tablespoon toasted sliced almonds or pistachios per plate if using, and finish with a small pinch of flaky sea salt to heighten flavors.

Serving suggestion: Serve immediately so the contrast between hot, custardy toast and cold spice ice cream is at its best. This recipe yields about 4 servings; accommodate by keeping cooked French toast warm and scooping ice cream just before plating.