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This week's Culinary SOS: Big Bad Breakfast's pain perdu

September 10, 2011 |  6:00 am

Painperdubobchamberlin

This week's Culinary SOS comes from Kay Behrens in Claremont: 

During a trip to north Mississippi and the Delta, we ate a memorable meal at Big Bad Breakfast in Oxford, Miss. The brandy-spiked pain perdu was a stand-out among the dishes we ordered (with stiff competition from the house-cured bacon and biscuits). Since I don't anticipate being back in the area soon, is there any chance you can obtain the recipe? Thanks.

How can you go wrong with this breakfast? Take fluffy, thick slices of Texas toast soaked in a lightly sweetened, brandy-spiked batter, then lovingly pan-fry them to crisp, golden perfection. Serve the slices with a dollop of fresh-whipped chantilly cream and garnished with a handful of berries. I can't think of a better way to start the day.

Thanks, Kay!  You can find the recipe here.

Click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, feel free to email me at noelle.carter@latimes.com. I'll do my best to track it down!

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-- Noelle Carter
twitter.com/noellecarter

Photo: Big Bad Breakfast's pain perdu. Credit: Bob Chamberlin / Los Angeles Times

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