Mother’s Day is coming up! Be sure to make your Mom’s day extra special this year. Show her how much she means to you by doing something extra special for her. She does great things for you all year long!
Who is making Mom breakfast in bed this year? Here is a breakfast that any Mom would love to have served to her in bed on Mother’s Day! Check out this delicious Chocolate Brioche Pain Perdu, or “Decadent French Toast”, from master , Chef Francois Payard. Mom might even come into the kitchen for this one!
And if you are serving breakfast, don’t forget a little gift to go with it. I have a list of Mother’s Day Gift Ideas from Your Toddler that you can check out for some ideas!
- Pain Perdu Custard:
- 4 cups milk
- 4 each eggs
- 4 each yolks
- 1/4 cup sugar
- 1/3 cup cocoa powder
- 1 each vanilla bean or 3 Tbs. extract
- Whisk the eggs cocoa, and yolks by hand in a bowl and add sugar, milk (add the milk ½ at a time to avoid lumps) and the vanilla bean.
- Sautéed Bananas optional:
- 3 tablespoons butter
- 1 tablespoon sugar 1 tablespoon
- 4 each bananas cut into 1/2 inch pieces
- 2 tablespoons Meyers Rum
- Melt the butter in a sauté pan. Add the bananas and sauté while adding the sugar. Pour in the rum and flambé.
- Brioche slices – cut each loaf into 8 pieces - 1/2” thick slices
- 1 cup chocolate chips
- 2 Tbs. Honey
- 4 Tbs. Butter
Preheat oven to 350F.
Dip the two brioche slices for each dessert.
Soak each slice in the custard for 1 minute and use the two pieces to make a sandwich and sprinkle about 1 Tbs. chocolate chips in between two of the slices. Press the two slices together. Freeze solid.
Heat the butter in a sauté pan.
When the butter has almost reached the brown butter stage, add the honey.
Take the frozen brioche slices and cook each side, making sure that they take a good color.
Remove from the pan and place on a sheet tray with parchment paper and repeat as necessary, cleaning the pan each time.
When all pieces are cooked, place in the preheated oven and bake for approx. 10 minutes, or until cooked all the way through.
Set aside the brioche and re warm in the oven before serving.
Place the re-warmed brioche on a plate.
Sautee the bananas and place over brioche.
Dust the dessert with powdered sugar.
This aweseome recipe can be made ahead of time and frozen overnight (once assembled and “soaked thoroughly). Just bake for 10 minutes before serving.
Check out more great recipes from Chef Francois Payard on his website!
Or you or Mom might love one of his cookbooks!