Pain Perdu w/ Berries and Chambord Cream

I’m going to let ya in on a little secret of mine….. {I’ll hang my head for good measure}

After I cook, I ALWAYS serve my husband first, then my children, then myself. It’s the way I was raised and I wouldn’t have it any other way.

HOWEVER, {deep breath} I am more than just a wife and mother…I am also Modern Mrs. Cleaver! And as such, I MUST take pictures to tempt taste buds. Having to do that, I MUST make the photo plate the most spectacular looking plate. {are you seeing where I’m going with this yet?}

Since I have to take the photos, I am ALWAYS the last to eat and therefore get the honor of eating the picture / best plate….something the rest of the family doesn’t normally see. I am truly ashamed…but only because I know my husband will read this at work and begin to connect some serious dots.

Honey….I’m sorry, you can have the photo plate tonight!

Last night my photo plate pushed me over the “guilty” ledge and I had to fess up. But not before I devoured my plate of pain perdu!

I found an amazing deal on strawberries a few days ago and have been trying to decide what I wanted to make with them. A good deal on berries is a treat where I live, so I decided to make a TREAT. I ended up serving it for dinner, simply because I couldn’t wait for breakfast.

Alrighty guys and gals…if you wanna blow someone’s socks off, or treat that someone special to somethin’ special, follow along :)

~NOTE~ I made a large batch of the berry sauce and whipped cream so I could create KILLER sundaes later. If you are not interested in having leftovers, cut the ingredients in half.


1 round loaf Hawaiian bread

6 eggs

1/2 cup milk

1 1/2 teaspoon vanilla

Berry Sauce

1 pint strawberries

2 1/2 ounces Chambord Liquer

5 teaspoons sugar

Chambord Cream

3 cups heavy cream

3/4 cup sugar (I use superfine sugar here, but regular works too)

2 ounces Chambord Liquer


Grab the metal mixing bowl that fits a stand mixer, or other metal bowl if you have a handheld mixer, and place it and the whisk attachment in the freezer. Having super cold bowls and whisks is an important step to making great whipped cream later.

If you’ve never used the Hawaiian bread before, OoOoOo Hoooo you’re in for a treat! The bread itself is sweet and eggy…when you turn it into French Toast it takes your breath away. Below is a picture of the bread you’ll want to find at the store.

Slice the bread gently with a serrated knife into long slices that are about 1 – 1 1/2 inches thick. Be careful not to smoosh the bread when you slice, it’s VERY soft. Next, cut each slice in half and lay them out while you prepare the berry sauce. This allows them to harden ever so slightly. “Pain Perdu” actually refers to saving bread that has begun to harden by dunking in egg and frying.

Now for the berry sauce….Reserve four berries for slicing and garnishing. Slice the tops off the remaining berries and place them into a blender.

Add 2 1/2 ounces of Chambord and 5 teaspoons of sugar. Blend until fully incorporated and smooth. Pour into a bowl and set aside.

Now for my favorite part…..Have you ever put a liqueur in whipped cream? It’s in a whole other dimension really, it puts me at a loss for words…not easy to do!

Place your chilly metal bowl and whisk on your mixer and add the heavy cream. Beat on high-speed and gradually add the sugar. I use superfine sugar when making whipped cream, always have and always will. Granulated sugar works as well, so if you don’t have superfine in your pantry don’t fret!

When you notice the cream beginning to thicken, slowly add in the 2 ounces of Chambord. Do not overbeat the cream….Check your progress by lifting the whisk out of the cream and check for peaks. When the cream sits light and fluffy on the whisk and holds its shape….STOP

This picture doesn’t quite do the cream justice….What you end up with is a delicate whipped cream that is slightly black cherry colored. Go on…..get a spoonful and give yourself a minute. Are you starting to envision all the things you can put this on? That’s why I made a large batch :)

Set the bowl of cream back in the chill box as you prepare the bread.

In a shallow pan, mix together the egg, milk, and vanilla.

Heat a griddle to 375 degrees. When heated, dunk the bread pieces in the egg and gently turn over to coat, then place on the griddle. I never have a problem with sticking on my griddle so I don’t use any butter or oil.

After a few minutes, gently lift the edge and check for color. When you see a nice golden crust on the bottom, gently flip them over. Allow them to cook for a few minutes on the other side, and when both sides are golden brown, remove from the griddle.

I don’t like to let french toast or pancakes set too long, so I take a moment in between batches to serve what is ready.

To assemble, stack 2 or 3….or FOUR pieces onto a plate. I stack them so each piece is turned a different way, I can’t control myself when it comes to plating. I often spend more time DECORATING a plate then I do actually preparing the food.

Slice the reserved berries and place them around the edges. Drizzle the berry over the bread and top with a sinful amount of the chambord cream. I drizzled a little extra sauce over the cream just for good measure.

You’ll notice the cream starts to slowly melt and ooze over the bread while you eat. It’s crazy good! My son added some warm maple syrup to his plate, which I didn’t think would be very good….but it was fantastic too.

Are you wanting to see a finished product???

If you’re going to the store for ingredients…ya might want to pick up some ice cream! Just incase you need a way to use those leftovers :)

Signing Off,

Modern Mrs. Cleaver

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