Recipe courtesy of Mark Poldevin

Pain Perdu with White Truffle

Getting reviews...
  • Level: Easy
  • Total: 1 day 10 min
  • Prep: 1 day
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe



  1. Preheat the oven to 350F. 
  2. To make the Brioche, in a standing mixer bowl with hook attachment, add yeast. Add flour on top, then add 5 tablespoons sugar and salt. Slightly beat 4 eggs, add to bowl and mix until dough comes together and becomes elastic. Add butter and mix until dough slaps the sides of the bowl. Wrap with plastic wrap and refrigerate overnight. 
  3. Roll into a single loaf and place in a loaf pan. Proof until double in size, about 45 minutes. Bake loaf until golden brown and a skewer inserted in the middle comes out clean, about 45 minutes to one hour. 
  4. For the French Toast Batter, in a medium saucepan, add milk, half-and-half and 1/2 cup of sugar. Cook on medium-low heat. In a large bowl, whisk together remaining two eggs and 1/2 cup sugar. When milk mixture simmers, whisk a little milk mixture into the eggs to temper it. Whisking constantly, pour the remaining milk mixture into eggs. Transfer the bowl of batter to an ice bath to cool. 
  5. To make Port-Poached Figs, combine port, sangria, vanilla beans and seeds in a medium saucepan and bring to a simmer on medium-low heat. In a small bowl, mix 1 tablespoon sugar with pectin and add to boiling liquid. Cook for 5 minutes to activate pectin and thicken juice. Place figs in a large bowl and pour port mixture over figs and let macerate for at least 24 hours, refrigerated. 
  6. To complete the dish, in a large skillet, heat some butter and a little honey on medium heat. Slice brioche into serving slices. Dip brioche in batter and fry in butter and honey to a golden brown on both sides. 
  7. To serve, spoon 2 figs onto each dish and drizzle the fig sauce. Place slices of cooked brioche on the side and garnish top with truffle shavings.

Cook’s Note

The French use stale leftover French bread (Pain Perdu) to make French toast.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …