Truffled Pain Perdu Sandwich
By Victoria Glass
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Easy
Pain perdu (also known as French toast) is made by soaking sliced 'forgotten' bread in eggs and milk, then pan frying it. Here, we’ve given your using-up-leftovers breakfast the ultimate luxury upgrade.
Sourdough bread is spread with umami-rich mushroom and summer truffle sauce and dipped in a parmesan egg mixture. Frying in plenty of salted butter gives a beautiful caramelised crust.
Sourdough bread is spread with umami-rich mushroom and summer truffle sauce and dipped in a parmesan egg mixture. Frying in plenty of salted butter gives a beautiful caramelised crust.
Ingredients for truffled pain perdu sandwich Serves: 2
- 4 slices of stale bread (we used sourdough), thinly sliced
- Approx. 20g unsalted butter
- 3-4 tbsp Taste of Truffle With Mushrooms & Almonds
- 3 medium eggs
- 200ml whole milk
- 30g parmesan, very finely grated
- Salt and pepper
- 50g grated gruyere, optional
- Approx. 30g unsalted butter, for frying
- A few sprigs of thyme
Method for truffled pain perdu sandwich
- Spread the thinly sliced bread with butter. Spread two of the slices with the truffle paste and 25g grated gruyere (if using), top with the remaining bread slices to make two sandwiches. Press down firmly.
- In a shallow dish, whisk the eggs, milk, parmesan, salt and pepper together.
- Soak the sandwiches in the egg mixture for about 5 minutes, turning them halfway, or until all the egg has been absorbed all the way through.
- The parmesan will not sink into the bread fully, so spread any remaining mixture over the top – it will form a delicious cheesy crust.
- Melt a generous knob of butter in a non-stick frying pan and fry the soaked truffle sandwiches over a low-medium heat for a couple of minutes each side with sprigs of thyme, or until golden and slightly caramelised. Be careful not to burn it – the parmesan can catch very easily if left unsupervised.
© Speciality Cooking Supplies Limited 2024
Shop all truffles, and try our truffle mac 'n' cheese recipe.
About the author
Victoria Glass is a London based writer and recipe developer. She has written six cookbooks, including Too Good To Waste and has contributed to various print and online media including The Sunday Times, Great British Chefs, Delicious. Magazine, Women’s Health and The Evening Standard. She has been featured regularly on regional BBC Radio as a food and drink expert and was Food Writer in Residence at the Roald Dahl Museum and Story Centre. Victoria once cooked her way through the alphabet in a year for a project called Alphabet Soup, so she certainly knows her artichokes from her elbow.
