You’ve made a big loaf and, after a few days, you don’t much fancy eating it because it’s gone hard. So you don’t waste it, make pain perdu (French toast — literally « lost bread »).
I have a thought for Karl and Gwénolé, to whom our mother once said « I’m going to make you some pain perdu », to which Karl replied « if it’s lost, I don’t want it »
I’m giving you the recipe for two greedy folk (one big slice from a bread machine), but depending on your leftovers it can be more. In that case, adjust the other ingredients.
If you have leftover brioche (rarer, I’ll grant you), make brioche perdue, not forgetting the chocolate chips that you can now find loose in some organic supermarkets… It’s so good you could let the brioche go stale on purpose 
Preheat the oven to 180 °C.
In a large bowl, mix the egg, the vanilla sugar and the milk.
Cut the bread into pieces and soak them in the mixture. The bread should be well soaked.
Put them in a gratin dish with the diced pear and the chocolate chips.
Bake for 30 minutes.
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