Pain Perdue with Rotisserie Chicken

Name: Pain Perdue with Rotisserie Chicken
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 2 eggs; 3 tablespoons sugar; 1 1/3 cups whole milk; 4 slices challah bread; 2 to 3 tablespoons butter; 1 small rotisserie chicken, shredded; Small bunch fresh chives, thinly sliced; Maple syrup, for drizzling

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 servings

Ingredients

2 eggs

3 tablespoons sugar

1 1/3 cups whole milk

4 slices challah bread

2 to 3 tablespoons butter

1 small rotisserie chicken, shredded

Small bunch fresh chives, thinly sliced

Maple syrup, for drizzling

Directions

Whisk the eggs and sugar together, then gradually whisk in the milk. Dunk the bread in the egg mixture and soak while preparing the beurre noisette (brown butter).
Melt the butter in a pan until brown. Fry the bread until golden on both sides. Serve with chunks of rotisserie chicken, and then scatter with chives and drizzle with maple syrup.