Vanilla Infused Icewine Pain Perdu

Vanilla Infused Icewine Pain Perdu


  • 1 egg lightly beaten
  • 2 egg whites
  • 3 tbsp Icewine
  • 1 tbsp sugar
  • 1 vanilla bean, split lengthwise
  • ½ cup whole milk
  • 1 tbsp unsalted butter
  • 8 thick slices baguette, cut on a diagonal
  • 1 cup pure maple syrup
  • ½ cup Icewine
  • Garnish icing sugar for dusting


  1. Place the egg, egg whites, Icewine, and sugar in a bowl and whisk to combine. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the egg mixture. Add milk and whisk until frothy.
  2. Heat a large skillet over medium heat and melt butter.
  3. Dip a few pieces of bread into the egg mixture, soaking both sides well, and place in the skillet. Cook for 2 minutes on each side or until lightly golden. Repeat with the remaining bread.
  4. Mix maple syrup with Icewine.
  5. Serve French toast dusted with icing sugar and drizzled with maple/Icewine mixture.
  6. Serve with chilled Oak-aged Vidal or Sparkling Icewine.
Source: Recipe from Valerie @ MoreThanBurntToast and Inniskillin Winery Icewine book

Garnish icing sugar for dusting

Garnish icing sugar for dusting

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