Pain Perdu (French Toast)
A breakfast favorite! Bread dipped in a custardy mixture of eggs and milk injected with sweetened spices, cooked to a golden brown.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Here's What You Need
- 8 slices French Bread - Stale or day-old (See Notes)
- 4 Eggs
- 1 ½ cup whole milk
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 6 teaspoons sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 4 tablespoon butter
- Powdered sugar to top
Here's What You Do
- Combine all the ingredients (except the bread and the butter) in a bowl. Whisk vigorously to combine everything into a custard.
- Melt the butter in a cast iron skillet over medium heat (about 300 to 325 degrees Fahrenheit).
- Soak a few slices of bread in the custard mixture for about 30 seconds, making sure to coat both sides. (See Notes)
- When the butter is bubbly, add the soaked bread (allow the excess to drip off) to the skillet.
- Cook on each side until nicely browned, about 2 to 3 minutes per side.
- Remove the Pain Perdue to a plate or baking sheet lined with paper towels and keep them warm in a 170-degree oven until all are cooked.
- To serve, add 2 or 3 slices of Pain Perdue to a plate. Add some butter and sprinkle with Powdered Sugar. Serve with Cane Syrup or your favorite syrup.
Notes
Read my article, Pain Perdu, for more detailed instructions and tips with step-by-step photos.
This recipe should make enough for up to 12 slices but can be doubled or tripled with no issue.
Bread slices should be about 1 inch thick.
This recipe was developed using New Orleans French (Po’boy) bread. Good substitutes are plain sliced white bread, sliced wheat bread, sourdough, challah, brioche, or a French baguette.
Although you will lose some creaminess in the custard, you can substitute Half-n-Half or leave the cream out altogether. You can also use low-fat or skim milk, but much of the creaminess and flavor comes from the milk fats of the milk and cream. You could also make this dairy-free by using oat, almond, or soy milk and an egg substitute like JUST eggs.
Leftovers will last 5 to 7 days in the fridge and up to 1 month in the freezer. Leftovers should be held in an airtight container. More detailed information on leftovers can be found in Pain Perdu.
Nutrition
Calories: 698kcal | Carbohydrates: 78g | Protein: 23g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 238mg | Sodium: 1111mg | Potassium: 384mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1174IU | Vitamin C: 0.2mg | Calcium: 230mg | Iron: 6mg
