Pain Perdu with Wild Blueberry Peppercorn Sauce

Oui Chef! Season 2 Episode 3

This classic French breakfast, served the world over, was the way that the French had to use up stale bread; compared to bread pudding favored by the Acadians, both use basically the same ingredients, however one is fried and the other baked.

Pain Perdu with Wild Blueberry peppercorn sauce recipe

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Pain Perdu with Wild Blueberry peppercorn sauce recipe

Pain Perdu with Wild Blueberry Peppercorn Sauce

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  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale

Pain Perdu

  • 1 French baguette, cut on the bias into 12 pieces
  • 4 oz cream cheese
  • 6 eggs
  • 1 cup whole milk
  • 1/2 cup cream (35%)
  • 1 tsp vanilla
  • 2 to 3 tbsp butter
  • 4 tbsp Peppered Wild Blueberry Jam (recipe below)
  • 1/2 cup cream (35%) whipped

Wild Blueberry Peppercorn Sauce

  • 2 tbsp butter
  • 2 cups frozen Wild Blueberries
  • 1 cup Maple syrup Acadian Maple
  • zest of 1 lime
  • Juice of 1 lime
  • 30 turns Fresh Ground Pepper


  1. In a medium size bowl, whisk eggs, milk, cream and vanilla until foaming.
  2. Slice bread into 2″ thick pieces, slice through 3/4ths of the way.
  3. Fill the center with cream cheese.
  4. Submerge the bread in the egg mixture allowing it to absorb the liquid.
  5. Melt butter in a large frying pan and cook the bread on both sides until golden brown, add more butter as needed.
  6. Top French toast with Peppered wild Blueberry Jam and whipped cream. You can also sprinkle with icing sugar to make it even more enticing.

Wild Blueberry Peppercorn Sauce Directions

  1. In a med size frying pan on high heat melt the butter and incorporate the Wild Blueberries, once it starts to simmer add  the maple reduce till it starts to thicken approx. 15 minutes, add the lemon zest, add your pepper and simmer for another 5 min, add the juice and let cook for another 1-2 minutes and your ready.
  • Category: Entrée, recipes