Breakfast · 25 min · cajun

Pain Perdu with Cane Syrup

This is the kind of Cajun breakfast you’ll make on repeat — brioche and eggs, 25 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 8 slices Brioche
• 4 Eggs
• 1 cup Milk
• 2 tbsp Sugar
• 1 tsp Vanilla
• 1/2 tsp Cinnamon
• 3 tbsp Butter
• 1/2 cup Cane syrup
• 2 tbsp Powdered sugar

Steps

1. Whisk the eggs, milk, sugar, vanilla, and cinnamon in a shallow dish. Use day-old brioche if you have it — stale bread drinks up the custard without falling apart.
2. Soak each slice 30 seconds per side. Do not drown them; saturated bread fries up soggy instead of custardy.
3. Melt butter in a skillet over medium heat and cook the slices 3 minutes per side until deeply golden with crisp edges.
4. Keep finished slices warm in a low oven while you cook the rest, adding butter as needed.
5. Serve stacked high with warm cane syrup and a snowfall of powdered sugar.

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