Brunch is one of the most difficult meals to make, because it's often too sweet and carbatose. The balance between sweet and salty is important, but it's important to work in proteins and other nutrition to wash away the previous night's discourse.
Pain perdu is a common overly sweet, dessert oriented brunch item that I struggle with because it's nothing but sugar, carbs, and often ice cream. I would never eat it as an entree, but I feel it has the potential to be a good dessert course during a meal. Today I decided to rework the classic 'lost bread' dish into a local, palatable dish to be proud of.