Savory Pain Perdu

Name: Savory Pain Perdu
Yield: Yields 4 servings
Cuisine: American
Ingredients: 8 oz. herbed soft cheese (goat, farmer’s, or seasoned cream cheese), divided into 8 pieces; 8 oz. herbed soft cheese (goat, farmer’s, or seasoned cream cheese), divided into 8 pieces; 8 1½”-thick slices of French bread,; 8 oz. herbed soft cheese (goat, farmer’s, or seasoned cream cheese), divided into 8 pieces; 6 eggs; 1 tbsp. hot sauce, or to taste; 8 oz. herbed soft cheese (goat, farmer’s, or seasoned cream cheese), divided into 8 pieces; 1½ cups milk; Chutney or pickled vegetable relish, for serving; ¼ cup butter; Chutney or pickled vegetable relish, for serving

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

Pain perdu (lost bread) is a centuries-old French breakfast tradition that has been a New Orleans staple since its earliest days. I love to serve this savory twist for brunch or lunch.

Ingredients

8 1½”-thick slices of French bread,
8 oz. herbed soft cheese (goat

Europe
United States
France
Lunch
Mediterranean
New Orleans
Louisiana
Brunch
Breakfast
Vegetarian

Method

Cut a pocket from the side of each piece of French bread into the center. Insert one piece of cheese into each slice of bread.

Whisk together the milk, eggs, and hot sauce. Briefly soak each piece of stuffed bread in the milk mixture.

Melt the butter in a 10” skillet, and, when large bubbles foam, add the French bread pieces. Cook for about 3 minutes per side or until lightly br