Pain Perdue with Rotisserie Chicken

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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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


  1. 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).
  2. 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.