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Sat, May 09



Pain Perdu, Dessert or Breakfast

Join me as we make brioche loaf and turn it into the delicious dish known as Pain Perdu! Please RSVP to receive an email with the ingredient listing and the Zoom link for Saturday.

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Pain Perdu, Dessert or Breakfast
Pain Perdu, Dessert or Breakfast

Time & Location

May 09, 2020, 2:00 PM EDT



About the event


Pain Perdu Ingredient and Equipment List

Brioche Loaf

½ cup warm water

2 ¼ tsp dry yeast

3 Tbs sugar

6 large eggs at room temperature

4 ½ cups AP flour

2 tsp Kosher salt

½ lb butter at room temperature

1 egg and 1 Tbs milk mixed

Equipment: Stand mixer, 2  8x4 inch loaf pans

We will walk through the process in class.


6 large eggs

1 ½ cups milk or half and half

2 Tbs Grand Marnier or Armagnac

Seeds of ½ of a vanilla bean

the zest of one orange

1 Tbs honey or superfine sugar

To Cook

3 Tbs butter

Equipment: large baking dish, cast iron or nonstick skillet


To Serve

1 pint of strawberries, 1 Tbs Grand Marnier

Toasted almonds, confectioner’s sugar

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