Pain Perdu with Roasted Plums

Pastry chef Karen Hatfield sprinkles her egg-soaked bread with cinnamon sugar before cooking it, creating a crispy crust. Email is not displaying correctly? View it in your browser. The Daily September 20, 2018 Pain Perdu with Roasted Plums Pastry chef Karen Hatfield sprinkles her egg-soaked bread with cinnamon sugar before cooking it, creating a crispy crust. Read More Best Brunch Recipes Read More 7 French Toasts Worthy of Breakfast in Bed Read More Sweet Crêpe Recipes Read More Editors' Favorite Fall Recipes Check out our editors' favorite fall recipes, from comforting pot pies to simply prepared vegetables. Read More 50 Affordable Wines You Can Always Trust Here are the world's most reliable, inexpensive wines—bottles that offer amazing quality for their price year in and year out. Check them out Food & Wine may receive compensation for some links to products and services in this email. Offers may be subject to change without notice. UNSUBSCRIBE PRIVACY POLICY YOUR CALIFORNIA PRIVACY RIGHTS This email was sent to kimo.sahimo.kitchen@blogger.com because you indicated your interest in receiving news and updates from Meredith Corporation Allrecipes Food Group. If you no longer wish to receive emails similar to these, please follow the unsubscribe link above. ©2018 Meredith Corporation Allrecipes Food Group. All rights reserved.