Miss the Pain?

Pain Per Due — French for “lost bread”, was always a show-stopper during our brunch service, due to its dramatic presentation of the three vertically positioned baguette logs, lathered on top with red wine compote and strawberry pieces. It’s time consuming — soaked overnight then browned, and baked for 35 mins per order, but it is really worth it to do it right.

Pain Per Due (French Toast)

A show-stopping presentation, time-consuming but the resulted taste really worths the effort
Servings 2


Pain Nog (makes about 4 cups)

  • 2 eggs, beaten
  • 2 cups milk
  • 1 cup cream
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • 1 pinch kosher salt
  • 2 tbsp whiskey of choice
  • 1 tbsp dark rum

Wines Compote

  • 1/4 cup red wine
  • 1/4 cup white wine
  • 2 tbsp sugar
  • 1 clove star anise
  • 1 stick cinnamon
  • 1 dash ground Allspice
  • 1 tsp corn starch for thickening
  • 4 tsp frozen apple juice, thawed

Main Ingredients

  • 6 logs baguettes, cut crosswise about 3.5" long (from day before bread, or let it dry)
  • 1 tbsp melted butter, for browning
  • 1 handful fresh strawberry, or mix berries
  • powder sugar
  • mint sprigs (for garnish)


The day before:

  • put all pain nog ingredients in mixing bowl, mix well
  • soak baguette logs in pain nog in refrigerator overnight, flipping once or twice to make sure the logs are soaked through

An hour before serving:

  • preheat oven to 375ºF
  • heat up butter in oven-safe skillet (preferably iron skillet), brown the ends of 3 baguette logs, about 3 mins each end
  • in a separate skillet, brown the ends of the other 3 baguette logs
  • put both skillets in preheated oven, cook for about 35 mins, or to your liking of crispiness (make sure the liquid comes out clear when piercing a knife tip in)
  • in the meantime, in a sauce pan, reduce red wine, white wine, sugar, cinnamon stick, star anise clove, & allspice over low heat for about 15 mins
  • mix cornstarch in the thawed frozen apple juice, then add to the reduce wines mixture, for about 2 mins, or until clear color; turn off heat and let it cool down


  • arrange the baked logs standing up, 3 on each serving plate
  • ladle the wine compote over the logs
  • scatter the strawberry (or mix berries) on top
  • sprinkle with powder sugar and garnish with the mint sprigs
  • take a photo and enjoy!


  • the red/white wine compote could be prepared the day before
  • make extra pain nog & soaked baguette for a bread pudding, the best bread pudding ever!!
Keyword Boozy French Toast, Brunch, French Toast

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