French Toast ~ Pain Perdu

This French toast, also known as pain perdu, first soaks bread in a sweet vanilla custard and then fries it until crisp on the outside and custardy on the inside. Our new go-to weekend breakfast.

Two slices of French toast, fried until golden and drizzled with maple syrup.

This French toast is the real French deal. (Pain perdu translates to “lost bread,” referring to how this approach beautifully transforms day-old bread into something you’ll want time and again). It leisurely soaks stale bread in a sweet vanilla custard (no cinnamon allowed!) and then cooks it in butter until crisp on the outside and creamy inside. Luxuriously rich and blissfully simple.–Angie Zoobkoff

French Toast | Pain Perdu

  • Quick Glance
  • 20 M
  • 30 M
  • Serves 4
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Ingredients

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  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 8 slices sturdy white bread, sliced 3/4 inch (18 mm) thick
  • 3 tablespoons unsalted butter (1 1/2 oz), cut into 4 chunks
  • Honey or maple syrup, for serving (optional)

Directions

  • 1. In a medium bowl, beat the eggs, sugar, and vanilla and then stir in the milk.
  • 2. Soak the slices of bread in the mix 1 at a time, waiting until it’s evenly soaked, about 2 minutes per side.
  • 3. In a large-ish skillet over medium heat, melt 1 chunk of butter.
  • 4. Transfer 2 slices of bread to the skillet at a time, first allowing any excess milk mixture to drip off. Cook until golden brown and crisp at the edges, 2 to 3 minutes per side. You may need to lower the heat a little to keep the bread from overbrowning.
  • 5. Transfer to a plate. Repeat with the remaining butter and bread.
  • 6. Drizzle with honey or maple syrup, if desired. Devour immediately.

Recipe Testers Reviews

Super rich and decadent is my best description for this wonderful French toast! I was anxious to see the difference between the true French version and our Americanized French toast, and we’re talking night and day. This version is soaked in a sweet custard, not unlike my usual custard, but is cooked in a lot of butter which amps up the richness even more. You won’t find cinnamon anywhere in this recipe, but trust me, you won’t miss it! The exterior had a nice crisp golden crust and the interior was pillowy soft with a very rich custardy flavor. Next add the maple syrup and devour. Then time for a nap!

I used regular whole milk and a loaf of brioche bread, which I cut into 1-inch-thich slices. As this bread is buttery and delicate on its own, I’m sure it added to the overall pastry-like richness of this dish. I also couldn’t soak the bread slices for more than 10 seconds or it threatened to fall apart before I could get it to the skillet. I did need to lower the heat on the second batch to keep what was left of the butter from burning.

The next time, I’ll try a French baguette as it is sturdier in structure and not as buttery tasting. Also, I think the recipe should note that the butter not be added to the skillet all at once, maybe one tablespoon at a time for each batch. By the time the first batch of bread is done, the butter has been pretty much absorbed.

I should stress that I tested this recipe very carefully, following each measurement as written and noting the timings as I worked. Having said that, this is the French toast of my youth, the one my mother made and I copied, never measuring, never following a clock, just knowing what was right.

Every child should have this experience of French toast. It is as different from the frozen microwaveable product as a cup of rich coffee brewed from freshly ground beans is different from instant decaf.

The recipe is easy to follow and virtually foolproof. The end result is a bread that is slightly crusty on the outside with a custard-like texture on the inside. Even one of my cats, both of whom usually disdain human foodstuffs, attempted to steal a piece from my plate.

I used a loaf of sesame seed bread and sliced it myself. The sesame seeds imparted a slight nuttiness to the dish. The bread I chose was fresh even though I usually use day-old for pain perdu. I used whole milk, unsalted butter, and real maple syrup.

I soaked the bread for 2 minutes per side and fried it for 3 minutes per side.

The only difficulty I encountered was that the last 2 slices of bread were a little deprived of the egg mixture. They were still well soaked, just not quite as soaked. If I make it again, I might cut the bread in slightly smaller slices, soak a portion of a minute less, or add a smidgen more milk to the equation.

A second serving of the same dish was topped with a dollop of whipped cream and a few fresh peach slices. The varieties that can be made from the same basic recipe are endless.


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