Recipe Sleuth: Bourbon Steak’s Pain Perdu With Lavender Streusel
Serves 10 to 12
Make the pain perdu base:
2 cups sugar, divided
3 cups whole milk
3 cups heavy cream
1 tablespoon ras el hanout
1 large loaf brioche, cut into ¼-inch slices
In a medium saucepot set over medium-high heat, add 1 cup sugar plus the milk, cream, ras el hanout, and salt, and bring to a scald.
Take the pan off the heat, and using an immersion blender, whisk, or standing blender, whip for 15 seconds to break up the spices. Cover the pot with plastic and allow the flavors to infuse for 20 minutes at room temperature, then chill in the refrigerator until it’s cool to the touch.
Preheat the oven to 250 degrees.
Once the mixture is chilled, blend in the eggs using an immersion blender, whisk, or standing blender. Pass the mixture through a fine-mesh strainer, and pour into a large bowl.
Pour half the mixture into a shallow pan, and lay the brioche slices in it. Pour the other half over, and allow the slices to soak for five minutes before flipping them over.
Place the other cup of sugar in a shallow dish. Pat the brioche dry on a napkin, and let rest on a paper towel while you lightly coat a medium sauté pan with non-stick spray. Warm it over medium-low heat. Coat the brioche in sugar, and working in batches, let it caramelize in the pan, about 2 to 5 minutes per side. Place finished slices in the oven to keep warm.
Make the lavender streusel:
1 stick butter
4 cups sugar
7 cups flour
½ vanilla bean, split and scraped
1 tablespoon dried lavender flowers, buds kept whole
Preheat the oven to 300 degrees.
Combine all ingredients in a stand mixer fitted with the paddle attachment. On the lowest speed, mix until small balls start to form. Pass the streusel through a mesh strainer before baking.
Bake the streusel on a cookie sheet lined with parchment paper, breaking it up every 2 minutes with a spatula or wooden spoon when it begins to appear dry. Bake until it’s a very light golden color, about 6 minutes.
Assemble the dish:
Place each slice of pain perdu on a plate. Top with streusel and a scoop of cinnamon-toast ice cream.
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