A lot of common breakfast foods double as desserts: doughnuts, crumb cake, even blintzes (I'm looking at you Veselka!). But what about pain perdu? Is it worthy of being a stand alone dessert? Or is it just a fancy breakfast food?
Interestingly, Landmarc's aesthetically pleasing pain perdu only appears on their breakfast menu, so clearly they don't consider it in the "after-dinner plated dessert" category.
On the other hand, both Dovetail and Craft have featured pain perdu on their highly regarded dessert menus. If you're still on the fence about when or where you should consume pain perdu, read on and decide for yourself.
Landmarc's pain perdu ($16) arrives at your table like a giant glistening bread iceberg sticking out of the water. The deeply browned outer crust is crisp but easy to break through with a fork, much like the delicate shell of a canele. Inside, the soft bread is soaked in heavy cream and eggs, resulting in a sweet custard-like consistency. The dish is served with warm Doc's organic maple syrup. Pricy, but so satisfying.