3 ratings

Gingerbread Brioche Pain Perdu Recipe


Gingerbread Pain Perdu

My chef from the Ritz Carlton and I created this recipe together. Serve with Mapleland Farms maple syrup or The Hamptons honey and fresh berries. I like them with bananas Foster as a decadent way to kick off the weekend.

Adapted from "Fresh from the Market" by Laurent Tourondel and Charlotte March.


For the gingerbread spice:

  • 2 1/2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

For the pain perdu:

  • 2 1/4 cups heavy cream
  • 1 1/2 cups whole milk
  • 3/4 cup sugar
  • 3 large eggs
  • 2 large egg yolks
  • 2 1/2 tablespoons bourbon
  • 2 1/2 tablespoons orange blossom water
  • 2 teaspoons dried orange zest
  • 1 1/2 teaspoons vanilla extract
  • 2 loaves of brioche, sliced into twelve 1 1/2-inch-thick slices
  • 2 tablespoons confectioners’ sugar


For the gingerbread spice:

Whisk all the ingredients in a small mixing bowl to blend.

For the pain perdu:

Preheat the oven to 375 degrees. Whisk the cream, milk, sugar, eggs, egg yolks, bourbon, orange blossom water, orange zest, and vanilla in a large rimmed baking sheet. Soak the brioche in the egg mixture for 30 seconds on each side.

Heat a large nonstick sauté pan over medium heat. Scatter 1 teaspoon of the gingerbread spice over the bottom of the pan. Place 2 slices of brioche in the pan on top of the spices. Cook until golden brown and fragrant, about 2 minutes. Sprinkle 1 teaspoon of the spices on the uncooked side of each slice of brioche and then turn the bread slices over. Cook for an additional 2 minutes. Transfer the brioche to a clean large baking sheet. Repeat the process with the remaining brioche slices.

Bake the pain perdu until the brioche has crisped up ever so slightly, about 10 minutes.

To serve, sprinkle the brioche with a pinch of the gingerbread spice and dust with the confectioners’ sugar.