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Feeding the Resolute and Dissolute on New Year's Day

At the Zero Nine Hotel
90 Tremont Street
Boston, MA 02108

Pain Perdu
Chef Gabriel Frasca of Spire at the Zero Nine Hotel – Boston, MA
Adapted by Starchefs

Yield: 4 Servings


  • 1 cup heavy cream
  • 5 eggs
  • 3 Tablespoons sugar
  • 1 Tablespoon Triple Sec
  • 2/3 teaspoon salt
  • Grated whole nutmeg and cinnamon to taste
  • One 2-pound loaf brioche
  • 1 cup paillete feuilletine*
  • 2 Tablespoons butter, plus more for serving
  • Maple syrup

*Paillete feuilletine are crushed wafers or crepes. They are available through professional baking suppliers.

Combine heavy cream, eggs, sugar, salt grated nutmeg and cinnamon in a metal mixing bowl. Strain and refrigerate batter.

Slice the brioche into ¾-inch-thick slices and lay slices out to dry for one hour. Preheat oven to 325°F. Soak dry brioche in the batter for 30 seconds, wipe off any excess, and then dip both sides in the paillette feulletine.

Melt butter in a sauté pan or griddle pan over medium heat. Place bread on the pan and flip it when the feulletine becomes crisp. Place the sauté pan or griddle in the oven for approximately three minutes, or just until the bottom side is crisp as well. Serve with additional butter and maple syrup.


   Published: December 2004

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