Pain Perdu with Parmesan and Cream Cheese by @simonauscher

30 min

4 servings

🍞

160 g

Japanese milk bread

🧈

30 g

Butter

🧀

30 g

Parmesan

🧀

120 g

Cream cheese

🧂

0.75 g

Salt

⚫

0.3 g

Pepper

🫜

5 g

Beetroot puree

🌿

5 g

Parsley puree

🌼

5 g

Mustard

🫙

0.25 g

Turmeric

🍅

5 g

Tomato puree

🌶️

0.25 g

Paprika

🍋

5 ml

Lemon juice

  1. Preheat

    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

  2. Melt
    • Butter
    • Japanese milk bread

    Melt the 30 g butter and brush it over both sides of the Japanese milk bread slices.

  3. Grate
    • Parmesan cheese
    • Japanese milk bread

    Finely grate the 30 g Parmesan cheese and sprinkle it evenly over the buttered bread slices.

  4. Bake
    • Japanese milk bread
    • Parmesan cheese

    Bake the Parmesan bread for 10 to 15 minutes, turning the slices halfway through cooking.

  5. Divide
    • Cream cheese
    • Salt

    Divide the 120 g cream cheese equally among four small bowls and season each portion with salt and black pepper.

  6. Stir
    • Cream cheese
    • Beetroot puree

    Stir 1 teaspoon beetroot puree into one cream-cheese portion until it becomes pink.

  7. Stir
    • Cream cheese
    • Parsley puree

    Stir 1 teaspoon parsley puree into a second cream-cheese portion until it becomes green.

  8. Stir
    • Cream cheese
    • Mustard
    • Ground turmeric

    Stir 1 teaspoon mustard and a pinch of ground turmeric into a third cream-cheese portion until it becomes yellow.

  9. Stir
    • Cream cheese
    • Tomato puree
    • Paprika

    Stir 1 teaspoon tomato puree and a pinch of paprika into the last cream-cheese portion until it becomes orange-red.

  10. Mix
    • Lemon juice
    • Cream cheese

    Mix the lemon juice into any or all colored cream cheeses to add a bright tangy flavor.

  11. Serve
    • Japanese milk bread
    • Cream cheese
    • Parmesan

    Serve the hot Parmesan toast with the colored cream cheeses for spreading or dipping.

Pain Perdu with Parmesan and Cream Cheese by @simonauscher

30 min

4 servings

🍞

160 g

Japanese milk bread

🧈

30 g

Butter

🧀

30 g

Parmesan

🧀

120 g

Cream cheese

🧂

0.75 g

Salt

⚫

0.3 g

Pepper

🫜

5 g

Beetroot puree

🌿

5 g

Parsley puree

🌼

5 g

Mustard

🫙

0.25 g

Turmeric

🍅

5 g

Tomato puree

🌶️

0.25 g

Paprika

🍋

5 ml

Lemon juice

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

    🍳Baking sheet
    📜Parchment paper

  2. Step 2/11

    Melt the 30 g butter and brush it over both sides of the Japanese milk bread slices.

    🧈Butter
    🍞Japanese milk bread
    🥣Mixing bowl
    🥄Spoon

  3. Step 3/11

    Finely grate the 30 g Parmesan cheese and sprinkle it evenly over the buttered bread slices.

    🧀Parmesan cheese
    🍞Japanese milk bread
    🧀Grater
    🍳Baking sheet

  4. Step 4/11

    Bake the Parmesan bread for 10 to 15 minutes, turning the slices halfway through cooking.

    🍞Japanese milk bread
    🧀Parmesan cheese
    🍳Baking sheet
    🥄Spatula

  5. Step 5/11

    Divide the 120 g cream cheese equally among four small bowls and season each portion with salt and black pepper.

    🧀Cream cheese
    🧂Salt
    ⚫Black pepper
    🥣Small bowls
    🥄Spoon

  6. Step 6/11

    Stir 1 teaspoon beetroot puree into one cream-cheese portion until it becomes pink.

    🧀Cream cheese
    🫜Beetroot puree
    🥣Small bowls
    🥄Spoon

  7. Step 7/11

    Stir 1 teaspoon parsley puree into a second cream-cheese portion until it becomes green.

    🧀Cream cheese
    🌿Parsley puree
    🥣Small bowls
    🥄Spoon

  8. Step 8/11

    Stir 1 teaspoon mustard and a pinch of ground turmeric into a third cream-cheese portion until it becomes yellow.

    🧀Cream cheese
    🌼Mustard
    🫙Ground turmeric
    🥣Small bowls
    🥄Spoon

  9. Step 9/11

    Stir 1 teaspoon tomato puree and a pinch of paprika into the last cream-cheese portion until it becomes orange-red.

    🧀Cream cheese
    🍅Tomato puree
    🌶️Paprika
    🥣Small bowls
    🥄Spoon

  10. Step 10/11

    Mix the lemon juice into any or all colored cream cheeses to add a bright tangy flavor.

    🍋Lemon juice
    🧀Cream cheese
    🥣Small bowls
    🥄Spoon

  11. Step 11/11

    Serve the hot Parmesan toast with the colored cream cheeses for spreading or dipping.

    🍞Japanese milk bread
    🧀Cream cheese
    🔪Knife
    🥣Small bowls

Composition

Ingredients

Types

Grains, Dairy, Seasonings, Vegetables, Herbs, Condiments, Spices, Fruits

Ingredients

Japanese milk bread, Butter, Parmesan, Cream cheese, Salt, Pepper, Beetroot puree, Parsley puree, Mustard, Turmeric, Tomato puree, Paprika, Lemon juice

Notes

Lemon juice (a little)

Allergens

Gluten, Milk, Eggs, Mustard

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

260 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 24g, Fat: 13g, Fiber: 1.5g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 220mg, Sodium: 520mg, Potassium: 145mg, Iron: 1.5mg

Vitamins

Vitamin A: 190µg, Vitamin C: 2mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Baking sheet, Parchment paper, Small bowls, Mixing bowl, Spoon, Spatula, Grater, Knife

Appliances

Oven

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer, Breakfast

Occasions

Breakfast, Brunch, Aperitif, Party

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Japanese

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Toasted, Creamy, Soft

Flavors

Savory, Cheesy, Buttery, Tangy, Herby, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave dairy spreads out longer than 2 hours), fridge : 3 days (Store toasted bread and cream cheese separately,Use airtight containers,Reheat bread in the oven before serving), freezer : 1 month (Freeze baked Parmesan bread without cream cheese,Wrap slices tightly,Do not freeze colored cream cheese for best texture)