Pain Perdu with Crème Fraîche & Caramelized Oranges

Pain perdu — "lost bread" — started as a practical solution to day-old brioche. Soak it in custard, fry it in butter until caramelized, and the "lost" bread becomes something better than it ever was fresh. The French version is measurably different from American French toast: thicker bread, enriched custard with cream, and seasonal fruit on top rather than maple syrup.

This version uses caramelized blood orange slices — skillet-cooked in butter and sugar until jammy — alongside cold crème fraîche. The temperature contrast between warm, lacquered pain perdu and cold crème fraîche is genuinely part of what makes this dish work.

Ingredients (serves 4): - 8 thick slices day-old brioche or challah (1½ inches thick) - 3 tablespoons unsalted butter for cooking

Custard: - 4 large eggs - ⅔ cup heavy cream - ½ cup whole milk - 2 tablespoons caster sugar - 1 teaspoon vanilla bean paste - Zest of 1 orange - ½ teaspoon cinnamon - Pinch of salt

Caramelized Oranges: - 3 navel or blood oranges, peeled and sliced into rounds - 3 tablespoons caster sugar - 1 tablespoon unsalted butter - 1 tablespoon Grand Marnier or Cointreau (optional) - Pinch of cinnamon

To Serve: - Crème fraîche (full-fat) - Powdered sugar for dusting - Fresh mint

Custard Instructions: Whisk eggs, cream, milk, sugar, vanilla, orange zest, cinnamon, and salt in a wide, shallow dish until homogenous. Soak the brioche slices for 2 minutes per side — the bread should be fully saturated but not disintegrating.

Caramelized Oranges: Sprinkle sugar in an even layer in a wide skillet over medium heat. Allow to melt without stirring until amber caramel forms. Add butter and stir until melted. Add orange slices in a single layer, tossing to coat. Cook 2–3 minutes until caramelized and slightly softened. Add Grand Marnier if using and cook 30 seconds more. Remove from heat.

Pain Perdu: Melt butter in a large heavy skillet over medium heat until foaming. Cook soaked bread slices 3–4 minutes per side, resisting the urge to move them, until deeply golden and almost lacquered in appearance. The crust should be set before the first turn.

Assembly: Serve two slices per person. Arrange caramelized orange rounds over the top. Spoon a generous dollop of crème fraîche alongside. Dust with powdered sugar and garnish with mint.

The Mimosa Pairing: Pain Perdu pairs with extraordinary synergy with blood orange mimosas, classic orange mimosas, and cardamom orange blossom mimosas — the caramelized orange echoes the citrus notes and the crème fraîche's tang amplifies the champagne's acidity.

Pro Tips: Day-old bread is essential — fresh bread becomes soggy rather than custardy when soaked. The bread must be fully saturated on both sides; if it resists absorption, use a fork to poke a few holes. Medium, not high, heat prevents the crust from coloring before the interior sets. Do not move the bread until it releases naturally from the pan.