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Challah Pain Perdu with Vanilla Crème Anglaise

Pain perdu is a French nursery dessert. Meaning "lost bread," it reclaims day-old leftover bread and is the French answer to, aptly named, French toast.

Challah is a traditional Jewish egg bread, slightly sweet and buttery, and very similar to a brioche, only it is braided and easily torn into soft, sinewy chunks. This recipe is the perfect way to use all the leftover challah from Hanukkah and turn it into a warming, winter breakfast that rekindles the holiday flames.

If you don't feel like making the vanilla custard sauce to spoon down on top, simply melt a jarful of good-quality fruit jam over low heat in a pot and serve it alongside.

About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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