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Emeril's Savory Pain Perdu

Talk about good! This dish would be perfect for breakfast and brunch. Pain Perdu means lost bread in French and is a local New Orleans favorite that pops up on a lot of brunch menus.

  • Yield: 4 servings


  • 4 tablespoons Creole or whole-grain mustard
  • 8 slices French bread, each about 1/4-inch thick
  • 1/4 pound Mortadella, thinly sliced
  • 1/4 pound Genoa salami, thinly sliced
  • 1/4 pound Provolone cheese, thinly sliced
  • 2 eggs
  • 1/4 cup heavy cream
  • Salt
  • Freshly ground white pepper
  • 4 tablespoons butter
  • Confectioners' sugar


  • Spread the mustard on each half of bread. Layer with the cheese and meats on one half, then top with the second half of the bread. Press lightly together. In a shallow mixing bowl, whisk the eggs and cream together. Season with salt and pepper. Heat 2 tablespoons of the butter in a nonstick skillet over medium heat. Dip 2 of the sandwiches into the egg mixture, coating evenly. Fry in the butter until golden brown, 2 to 3 minutes on each side. Remove from the pan and slice horizontally. Serve warm with a sprinkle of confectioners' sugar. Repeat the process with the remaining butter and sandwiches.