frenchEasyeggetariannut freesoy free

Pain Perdu

Name: Pain Perdu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: french
Ingredients: 8 slices bread (thick-cut day-old brioche or challah, about 1-inch thick); 3 pcs egg (large); 0.75 cup whole milk; 0.25 cup heavy cream; 1 tsp vanilla extract; 1 pinch cinnamon powder; 1 pinch nutmeg powder; 1 pinch salt; 3 tbsp butter (for frying, divided); 0.25 cup maple syrup (for serving); 1 tbsp powdered sugar (for dusting)

RATING

4.6/5(95)

TASTE SCORE

9/10

Thick slices of day-old bread soaked in a rich vanilla-cinnamon custard, pan-fried in butter until golden and crisp on the outside while staying soft and tender inside. This classic New Orleans-style French toast transforms humble pantry staples into an indulgent breakfast that's ready in minutes.

PREP

COOK

15m

SERVES

2 SLICES

417 cal

SERVINGS

METHOD · 6 STEPS

prep
Slice the bread if needed.
Cut bread into thick 1-inch slices. If bread is very fresh, leave slices out on a wire rack for 30 minutes to dry slightly — this helps them absorb the custard without getting soggy.
TIPDay-old bread works best. Fresh bread can fall apart during soaking.
mix · ~2 min
Whisk the custard.
1.In a large mixing bowl, crack 3 eggs and whisk until fully beaten and frothy.
2.Add milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt.
3.Whisk everything together until smooth and fully combined with no streaks of egg white remaining.
prep · ~4 min
Soak the bread slices.
Pour the custard into a shallow baking dish or pie plate. Place 2 bread slices into the custard and let soak for 20-30 seconds per side, just until saturated but not falling apart. Transfer to a plate and repeat with remaining slices.
TIPDon't oversoak — brioche is delicate and can disintegrate. A quick dip is enough.
fry · ~7 min
Pan-fry the first batch.
1.Melt 1 tablespoon butter in a large skillet over medium heat until foaming subsides.
2.Place 2-3 soaked bread slices in the skillet, leaving space between each.
3.Cook until golden brown and crisp on the bottom, about 3 minutes.
4.Flip carefully and cook the second side until golden, about 3 minutes more.
TIPMedium heat is key — too hot and the butter burns, too low and the toast gets greasy.
fry · ~10 min
Cook remaining batches.
Wipe the skillet clean with a paper towel between batches to remove any burnt butter bits. Repeat with remaining butter and soaked bread slices until all are cooked. Keep finished slices warm on a baking sheet in a 200°F oven if desired.
TIPClean the pan between batches for evenly golden toast every time.
serve
Serve hot with maple syrup and powdered sugar.
Stack the warm pain perdu on plates. Dust generously with powdered sugar and drizzle with maple syrup. Serve immediately while crisp outside and custardy inside.
TIPFor New Orleans style, serve with fresh berries and a dusting of powdered sugar instead of syrup.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old brioche or challah so the bread absorbs the custard without turning mushy.
2
Soak each slice for only 20-30 seconds per side — over-soaking makes delicate bread fall apart.
3
Whisk the custard until no egg white streaks remain for a silky, uniform texture.
4
Fry over medium heat — too high burns the butter, too low makes the toast greasy.
5
Wipe the skillet clean between batches to prevent burnt butter bits from sticking to the next toast.
6
Keep finished slices warm on a baking sheet in a 200°F oven while cooking the rest.

RECIPE VARIATIONS

Adapt it for your goals.

Savory

Omit the vanilla, cinnamon, and nutmeg, and whisk a pinch of black pepper and a few drops of Tabasco into the custard. Serve with fried eggs or bacon for a savory twist.

Dairy free

Dairy-free

Replace whole milk and heavy cream with full-fat oat milk and canned coconut cream. The coconut cream adds fat for richness, and oat milk won't curdle when heated.

Stuffed

Make a sandwich with two slices of bread and a spread of cream cheese and jam in the center, then dip the whole sandwich in custard and pan-fry for a Monte Cristo-style pain perdu.

HEALTH BENEFITS