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How to Make Classic Pain Perdu (French Toast)

Indulge in the perfect balance of crispy exterior and creamy interior with this classic Pain Perdu recipe. Using thick slices of bread soaked in a vanilla-scented custard, this French Toast is pan-fried to golden perfection and served with a dusting of powdered sugar and warm maple syrup.

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Recipe Details

Prep Time

10 minutes

Cook Time

15 minutes

Servings

3 (2 slices per serving)

Difficulty

Beginner

Simple Summary

Pain Perdu, also known as French Toast, is a delightful breakfast dish that transforms day-old bread into a luxurious, custardy treat. This classic recipe combines rich flavors with a touch of sweetness for a comforting start to your day.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 3 (2 slices per serving)
  • Difficulty: Beginner

Ingredients

  • 6 thick slices of day-old bread (preferably brioche or challah)
  • 3 large eggs
  • 1 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter
  • Powdered sugar for dusting
  • Maple syrup for serving

Instructions

  1. In a large shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.

  2. Place the bread slices in the egg mixture, allowing each slice to soak for about 30 seconds per side. Make sure the bread is evenly coated but not oversaturated.

  3. Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, coating the cooking surface.

  4. Carefully transfer 2-3 soaked bread slices to the skillet, depending on its size. Cook for 3-4 minutes on each side, or until golden brown and crispy.

  5. Repeat the process with the remaining bread slices, adding more butter to the pan as needed.

  6. Once all slices are cooked, transfer them to serving plates.

  7. Dust the Pain Perdu generously with powdered sugar and serve immediately with warm maple syrup on the side.

Chef's Notes

  • For best results, use slightly stale bread as it will absorb the custard mixture better without falling apart.
  • If you don't have day-old bread, you can toast fresh bread slices lightly before soaking them.
  • Feel free to experiment with different types of bread such as French baguette, sourdough, or whole wheat for varied textures and flavors.
  • For a dairy-free version, substitute the milk with almond milk or coconut milk.
  • To keep the cooked slices warm while preparing the rest, place them on a baking sheet in a 200°F (95°C) oven.

Nutritional Info

Per serving (2 slices): Approximately 400 calories, 15g protein, 45g carbohydrates, 20g fat. This dish provides a good source of calcium from the milk and eggs, as well as energy from the complex carbohydrates in the bread.

Serving Suggestions

  • Serve Pain Perdu with a side of fresh berries or sliced bananas for added nutrition and flavor.
  • For a more indulgent breakfast, top with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a hot cup of coffee, tea, or freshly squeezed orange juice for a complete breakfast experience.
  • For a savory twist, omit the sugar and serve with a side of crispy bacon or breakfast sausages.