Active Time

　　10 min

　　Total Time

　　45 min

　　Café au Lait Pain Perdu

　　Perfumed with sweetened espresso and baked to an eggy, custardy consistency, this take on French toast is one of those magical dishes that work just as well for dessert as they do for breakfast.

　　

Ingredients

Makes 6 servings

　　12 (1-inch-thick) baguette slices (cut on a long diagonal)

　　3 tablespoons instant-espresso powder

　　2 tablespoons hot water

　　3 cups whole milk

　　3 large eggs

　　1 teaspoon pure vanilla extract

　　1/2 cup plus 2 tablespoons sugar, divided

　　Cinnamon for dusting

　　Accompaniment: whipped cream

　　

Step 1

Preheat oven to 400°F with rack in middle and generously butter a 13- by 9-inch shallow baking dish or pan (3-quart; preferably glass or ceramic).

　　

Step 2

Arrange bread in 1 layer in baking dish. Dissolve espresso powder in hot water in a large bowl. Whisk in milk, eggs, vanilla, and 1/2 cup sugar until smooth.

　　

Step 3

Pour custard over bread, then turn slices over several times so they soak up as much custard as possible. Sprinkle top with remaining 2 tablespoons sugar.

　　

Step 4

Bake until puffed and set, 20 to 25 minutes. Cool in dish on a rack 10 minutes, then dust with cinnamon.