Page 54 - March & April

52 MYROUSESEVERYDAY MAY | JUNE 2013
Ask Chef Chaya: PAIN PERDU
Q:
the fruit tarts and took to calling myself a
tartiste. My high school in Vermont had a
culinary prep program similar to ProStart,
which prepares today’s kids for careers in
restaurant and food service. I went straight
from high school to college at the Culinary
Institute of America in Hyde Park, New
York. Going in, I knew I wanted to be a
pastry chef, but I also wanted to build a true
culinary base, so I chose to pursue a broader
culinary arts degree instead one in baking or
pastry arts. 14-year-old me was very happy
when 20somethingme landedmy first pastry
chef position at Arnaud’s, where I worked
with Chef Tommy DiGiovanni, then my
second, at Dickie Brennan’s Steakhouse.
Pain Perdu or Lost Bread is our local version
of French toast. While it’s traditionally
made with stale French bread, you can use
thick slices of white bread or challah. The
soaking mixture of milk, eggs and sugar
creates a custard, which cooks into the
bread. Pain Perdu is best served crispy, right
out of the frying pan. Top with powdered
sugar, fresh berries, preserves, whipped
cream, maple syrup, Steen’s, even peanut
butter and jelly.
Chef Chaya Conrad, Bakery Director
What’s your favorite thing
to serve for Sunday brunch?
I love French toast; it’s one of the first
things I learned to make on my own. I
was maybe six. By 14, I had an after school
and weekend job at a local bakery. I made
1 tablespoon sugar
6 extra-large eggs
1 ½ cups half and half
2 tablespoons Grand Marnier
or other orange liquor
2 tablespoons local honey
Pinch of ground cinnamon
Pinch of ground nutmeg
1 ½ teaspoons pure vanilla extract
1 teaspoon grated orange zest
2 teaspoons kosher salt
1 large loaf French bread, stale
Unsalted butter
Rouses vegetable oil
Confectioners’ sugar
WHAT YOU WILL NEED
HOW TO PREP
In a large bowl, whisk together the sugar, eggs and
cream with the spices and other wet ingredients
except the oil. Pour the egg mixture onto a large
shallow plate. Slice the French bread in 1-inch slices.
Soak a few slices of bread for 3 minutes, turning
once to evenly coat. Heat 1 tablespoon butter and 1
tablespoon oil in a large black iron skillet or sauté pan
over medium heat. Remove slices of bread from the
egg mixture, and place in the pan. (Add more bread to
the egg mixture each time you take out a slice.) Cook
for 2 to 3 minutes on each side, until golden brown.
Add more butter and oil and oil to pan, and repeating
the frying process until all of the slices are cooked.
Sprinkle with confectioners’ sugar and serve hot.
RECIPE, try me!
Sunday Brunch
What’s your favorite thing to serve for Sunday brunch?