French Toast (Pain Perdu)
Pain perdu Say it: pahn pair-DOO
Pain perdu—literally 'lost bread'—is France's homey answer to a stale loaf. Slices of day-old bread are soaked in a lightly sweetened milk-and-egg custard, then fried in butter until the outside turns crisp and golden while the center stays soft and custardy. It is eaten across France as a simple dessert or afternoon snack, often finished with cinnamon sugar. The charm is its economy and comfort: a few everyday ingredients turn yesterday's bread into a warm, fragrant treat.
French Toast (Pain Perdu)
Pain perdu
Pronounced pahn pair-DOO
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pain perdu
For serving
Method
In a wide shallow dish, whisk the milk, eggs, 2 tbsp sugar, vanilla, 1/2 tsp cinnamon and salt until smooth.
Lay the bread slices in the custard, working in batches if needed, and let them soak for about 20 seconds per side, until moistened but not falling apart.
Heat a large nonstick or cast-iron skillet over medium heat and melt 1 tbsp (15 g) of the butter until it foams.
Fry 4 slices for 2 to 3 minutes per side, until deep golden brown and crisp at the edges; transfer to a warm plate.
Melt the remaining 1 tbsp (15 g) butter in the skillet and fry the remaining slices the same way.
Stir together the serving sugar and 1/4 tsp cinnamon, then sprinkle over the hot pain perdu. Serve immediately.
Regional variants
Some French cooks add a little rum or orange zest to the custard, or use brioche for a richer version. Fruit such as sautéed apples or berries is a common modern accompaniment.
Cook's notes
- Use bread that is a day or two old and slightly dry; fresh bread absorbs too much custard and can fall apart.
- Soak only until the bread feels heavy and moist, not saturated; thicker slices need a few extra seconds per side.
- Fry over medium heat so the custard sets before the outside burns; lower the heat if the butter starts browning too quickly.
Serve with
Cinnamon sugar, fresh berries, or sautéed apples; coffee or tea.
Make ahead and storage
Best eaten hot; keep covered in the refrigerator for up to 2 days and reheat in a 350°F (175°C) oven until hot.
