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INSTRUCTOR: All of my
bread cooking recipes

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stem from the idea that I do not
want to waste a crumb of bread.

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From crust to the
very last crumb,

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there's the work of the baker.

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There's the work of the miller.

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There's the work of the grower.

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And that value chain should not
be wasted once the bread goes

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dry or is even stale.

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The recipe we're
looking at right

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now is pain perdu,
a savory pain perdu.

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I use the French word
because it really

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represents and illustrates
the term we usually

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use in America, French toast.

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Pain perdu means lost bread.

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It's not lost,
because it can be used

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for baking into a new dish.

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And it both lends itself to
sweet and savory cooking.

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So I'm going to illustrate
today a savory French toast,

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a savory pain perdu.

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For this recipe, you're going
to need a pain de mie that

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is a few days old.

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You need to be able to cut
through it to cut thick slices.

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Tomatoes-- ideally, you
have different sizes

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to have the topping
tomatoes being smaller

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and the ones that are coming
to the soaking sauce thicker.

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You need a little
bit of fresh herbs.

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I used chives, but you can use
whatever ones you have at hand.

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You need eggs, of
course, to revive

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the bread, and some spices,
so that the tomatoes are not

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the only flavor in your profile.

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The spices I'm using today are
freshly ground black pepper

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and curry.

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Curry and tomatoes work
well together and just

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give it more personality.

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The first step of this
recipe is cutting the bread.

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Remove the trimming
from your bread.

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Set it aside.

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You can use it and turn
it into breadcrumb.

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And cut slices about two
fingers thick to create

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your pain perdu.

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Don't make it too thin because
it will soak in the eggs.

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For the soaking sauce, I'm
going to add tomatoes and spices

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to the eggs.

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I put them in a food
processor or blender.

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I use some curry.

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You can adjust to your liking.

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And especially if your
tomatoes are a little bland,

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you might want to
add a little more.

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Pinch or two of salt and
some freshly-milled pepper.

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What I like about the tomatoes
is that it has a lot of water

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to it, so it will really
infuse color and flavor.

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The idea here is to just
have one liquid mass

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to add to the eggs.

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Breaking the eggs.

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Whisk this together.

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And instead of using milk, which
would be the usual French toast

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liquid, I'm going to
put tomato and spice.

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I just bring it together
so that it's one mass.

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The reason why I use
tomatoes is because they

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will revive any dry toast.

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I'm going to soak the two
slices of bread in it,

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and I can leave it on the
side for a couple of minutes

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while I warm up my pan
with a little bit of oil.

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I use oil here more than
butter because I don't

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need to add some crust to it.

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But you're fine using
butter if you want to.

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I'm just leaving the oil heat
up and the toast to soak.

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You can toss them over.

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You can start
preparing the topping.

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This savory pain perdu is a
little bit of a pan con tomate.

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What's nice about cherry
tomatoes or other colored

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tomatoes is that you can
have different textures,

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different flavors.

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I'm going to add a
topping of chives.

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I just add a little bit
of olive oil to the top.

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Just bring it together,
coating the tomatoes.

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And once that's done,
add a little bit

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of salt, wee bit of pepper.

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And we're ready to roll.

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The temperature on the
stovetop is medium.

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Just as you can see the
oil is starting to fume,

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you know that this is right.

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And you can take your
toasts at that point.

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Now, here was where you want
your full attention on the pan.

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There's eggs that are
baking and tomatoes.

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We want to thoroughly
cook the egg

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and you don't want it to brown.

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You can toss it on the side to
check if it's OK, especially

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because since this would not be
a typical whiteish or milkyish

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color, your visual cues
will not be exactly the same

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as a sweet French toast.

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This bacon cheddar
cheese-looking toast

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is the right color for me.

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And I'm only flipping it once,
but if you want to flip it

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multiple times, that's fine.

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I have no religion when
it comes to French toast.

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I mean, I am doing a
savory one, after all.

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And I think my French
toast is ready.

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So as I'm bringing
it out, it almost

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feels like it's a breakfast
omelet with some fresh tomatoes

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and spice.

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It has this almost
brioche-y flavor to it,

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because this bread
has butter in it.

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You have the egginess.

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You have the tomatoes.

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And it's not so much that
you're smelling the tomatoes,

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but the tomatoes combined
with all the spices

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that are bringing up
the tomato flavors.

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Using the tomatoes I've
mixed with oil and spices.

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Even if there's a few
tomatoes on the side,

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it's fine because you
want to have some extra so

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that you can eat every bite with
a cherry tomato if you wish.

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If you want to touch
up the presentation,

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you might add a
little bit of chives.

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Now, make sure that
initial bite has

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both the fresh tomato
and the pain perdu that's

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soaked into tomato sauce.

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This is just right.

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You have the warmth of
the tomato sauce mixed

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with the eggs, and then the
freshness of the tomatoes

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and chives.

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Once you have tried
a savory pain perdu,

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I will take bets that
you might not go back.

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