Pain Doré

Gamache tried the door to the bistro and was surprised to find it open. Earlier that morning, over breakfast of pain doré, sliced strawberries and bananas, maple syrup and back bacon, Gabri had admitted he didn’t know when Olivier might reopen the bistro.
—The Brutal Telling

Pain Doré

Makes 4 servings

  • Eight 1-inch (2.5-cm) slices challah, brioche, or other eggy, soft-textured dough (see Note)
  • 1 cup dry-textured muesli
  • ½ cup (120 ml) milk
  • 1 large egg
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons unsalted butter

To Serve (choose any or all)

  • Fresh blueberries
  • Powdered sugar
  • Maple syrup

1. Arrange the bread slices on a cooling rack (or a plate) and let them get slightly stale overnight. This will give the finished pain doré an almost custardy texture.

2. Grind the muesli in a food processor to the texture of very coarse sand. Spread out the ground muesli on a wide plate.

3. In a bowl, whisk together the milk, egg, maple syrup, vanilla, and cinnamon until smooth. Pour into a square 9 x 9-inch (22 x 22-cm) baking pan. Add the bread slices and soak for 4 minutes; turn and soak the second side for another 4 minutes. There should be very little egg mix left after soaking.

4. Heat the butter in a large (10-inch/25-cm or so) nonstick pan over medium-low heat until the butter is foaming. Carefully dredge both sides of the soaked bread slices in the ground muesli. Add the bread slices to the pan as you dredge them and cook, turning only once, until golden brown on both sides, about 8 minutes. Serve warm with blueberries, powdered sugar, and/or additional maple syrup.

Note: If the challah or other bread you are using is large, say 4 inches (10 cm) high, you may only need 4 slices; one slice per serving. The rest of the ingredients will remain the same.

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Discussion on “Pain Doré

  1. Patti says:

    Yum, look delicious. Can’t wait to get some muesli and try it.

  2. Karen I Ford says:

    Love pain dore — but have to eliminate the blueberries — very allergic to them!

  3. Jennifer Stringer says:

    Can you add a Pinterest button-link? It would make it easier to grab recipe from a mobile device.

  4. Claudia Kaufmann says:

    I did the Tarte Sucree, came out very well indeed and will be added to my staples. Was not so thrilled with the Lemonade, but there you go. Will try this latest recipe….and am waiting for more to try out and add to my stash! All that, waiting for August when I will get the latest Gamache book added onto my kindle! And please, give us more recipes! I just imagine having everybody from Three Pines at my dining table in Ireland! What a wonderful thought! Truth be told…I would love to have Ruth and Rosa here…I wonder what my dog Endaxi would make of Rosa? Slobber over her, full of love! Just like Henri!!!!

  5. Heather says:

    Oooh; I’ve never tried French toast with muesli! Is that a Penny thing, or a Quebecois thing? May try that next time…
    Heather

  6. Sara says:

    Gamache tried the door to the bistro and was surprised to find it open. Earlier that morning, over breakfast of pain doré, sliced strawberries and bananas, maple syrup and back bacon, Gabri had admitted he didn’t know when Olivier might reopen the bistro.
    —The Brutal Telling
    Upon reading this I wanted to say, “Ah now, Olivier. Listen to me. Open the bistro at once. At once! You need to cook. You can cook away your grief and anxiety. Cook! Always cook. It is the cure! It is the bridge back to peace.”

  7. I am so excited about making this Pain Dore for brunch with the family this Saturday…being a New England family with Canadian roots, the maple syrup with the “inhanced” French toast will be a huge success, I am sure!!

  8. Lynda says:

    Patrick Taylor in the Irish Doctor series, always had some recipes at the end off the book, was fun to see them, and try too, this is also a great way to be introduced to Québécois cooking!!

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