Pain Perdu, aka French toast, is one of Maggie Heyn Richardson’s favorite go-to breakfast items for the weekend. The dish is perfect for summer, “when local peaches and blueberries are in good supply,” she says. By using the fruit as a topping, she creates a tangy foil to the sweet, fried bread. It’s a tried and true classic that serves about four to six and is guaranteed to make family and friends perk up in the morning. Read the full story.
From Spatula Diaries: Try this recipe for Pain Perdu
