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– Combine the blackberries and light brown sugar in a small bowl and set aside MAKING THE PAN PERDU – Slice the stale french bread into 3/4 inch thick slices. Stale bread works best because it will absorb the more liquid without getting too mushy. It just holds the shape better. – In a large bowl whisk together sugar, bourbon, eggs, half and half, honey, vanilla, orange zest, salt, and crushed almonds. – Preheat oven to 275 degrees – Pour egg mixture into a 9X2 cake pan. Lay sliced bread into the pan. Allow to absorb 1 minute then turn and allow the other side to rest and absorb the bread mixture for another 3 minutes or until the egg mixture almost completely absorbed.
– In a large cast iron skillet melt 1 tbsp butter. over medium-low heat. Take 1/2 the slice of bread from the egg mixture, and place in the cast iron skillet. Cook for 2-3 minutes on each side until nicely browned. Place bread on a baking sheet and allow to finish cooking in the oven for 10-15 minutes. Repeat this step with the other half of bread slices. SWEET HONEY MASCARPONE – In a medium bowl whisk together mascarpone, honey, salt, and orange zest. – Once fully cooked the bread should spring back just like a cake would when you push on the top (be extra careful it will be hot). Remove from bread from the oven, place on a plate, spread with mascarpone mixture top with blackberries, sliced almonds, and confectioners sugar.
1. Can I reheat the leftovers? Yes, I recommend reheating on the stove top. Reheating in the microwave can make it tough to chew.
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