CLAUDE MONET’S PAIN PERDUE (French toast, for four)

2 eggs, beaten

½ cup milk

2 tablespoons confectioner’s sugar

2 tablespoons rum

4 slices day-old brioche

4 tablespoons butter

½ cup granulated sugar


1.   Pour the beaten eggs into a shallow bowl.  Combine the milk with the confectioner’s sugar and rum.  Pour it into another shallow bowl.  Soak the slices of brioche in the milk mixture.  As soon as they are soaked, dip the slices on both sides in the beaten egg.

2.   Melt the butter in a skillet.  Saute the slices in the butter until browned on both sides.  Serve hot, generously sprinkled with the granulated sugar.

from Claire Joyes, Monet’s Table:  The Cooking Journals of Claude Monet

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