How to Make Pain Perdu – Classic French Toast Recipe

 

--- published by foodie Parmod.

Introduction

Pain perdu, literally meaning "lost bread", is the French version of what we know in Britain as French toast. Traditionally made to use up stale bread, this dish transforms leftover slices into something rich, soft, golden, and utterly indulgent. Perfect for breakfast, brunch, or even dessert, pain perdu is incredibly simple to prepare and delightfully satisfying.

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What Is Pain Perdu?

Pain perdu is a sweet French dish where bread is soaked in a rich custard mixture (eggs, milk, sugar, and sometimes cream), then fried until golden. It's typically served warm with powdered sugar, fruit, or syrup. This comforting dish is ideal for using up stale or day-old bread, particularly brioche or baguette.

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Ingredients

(Serves 2 – 4)

4 thick slices of slightly stale bread (brioche, baguette, or white farmhouse)

2 large eggs

150ml whole milk

50ml double cream (optional for richness)

1 tbsp caster sugar

1 tsp vanilla extract

¼ tsp ground cinnamon (optional)

Butter, for frying

Pinch of salt

To serve (optional):

Icing sugar

Maple syrup or honey

Fresh berries or sliced banana

Greek yoghurt or whipped cream

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Why You'll Love This Recipe

Quick & easy – Ready in under 20 minutes

Budget-friendly – Uses up stale bread

Deliciously versatile – Serve sweet or savoury

Perfect for breakfast, brunch or dessert

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Method

1. Prepare the custard mixture

In a shallow bowl or dish, whisk together the eggs, milk, cream (if using), caster sugar, vanilla extract, cinnamon, and a small pinch of salt. This forms your rich soaking mixture.

2. Soak the bread

Place the slices of bread into the mixture, allowing them to soak for 20–30 seconds on each side. If using very thick or dense bread like brioche, let them sit slightly longer – but avoid over-soaking, or the bread may fall apart.

3. Heat the pan

In a non-stick frying pan, melt a knob of butter over medium heat until foaming but not browned.

4. Fry until golden

Gently place the soaked bread slices into the pan. Fry for 2–3 minutes per side, or until crisp and golden brown. Don’t overcrowd the pan – cook in batches if needed.

5. Drain and serve

Transfer to a warm plate lined with kitchen paper to absorb excess butter. Serve immediately with your favourite toppings.

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Serving Suggestions

Sweet options:

Dust with icing sugar and drizzle with maple syrup

Serve with fresh berries, banana, or poached fruit

Add a dollop of crème fraîche or whipped cream

Savoury twist:

Skip the sugar and cinnamon in the custard and serve with smoked salmon, avocado, or a poached egg for a unique brunch option.

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Tips for Perfect Pain Perdu

Use slightly stale bread – It absorbs the custard better without becoming mushy.

Go thick – Slices should be at least 1.5cm thick for best texture.

Don’t skip the butter – It adds flavour and helps crisp up the exterior.

Keep it warm – If making several batches, keep cooked slices warm in a low oven.

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Storage & Reheating

Pain perdu is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a frying pan over medium heat or in a preheated oven at 180°C for 5–10 minutes.

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Frequently Asked Questions

Can I use fresh bread?

Yes, but stale bread gives better results as it absorbs more custard without going soggy.

Is pain perdu the same as eggy bread?

They’re similar, but pain perdu is usually sweet and includes sugar and vanilla, while British eggy bread is often savoury.

What’s the best bread to use?

Brioche is the traditional favourite, but you can also use baguette, challah, or thick-cut white bread.

Can I make it dairy-free?

Yes – use almond, oat, or soy milk and a plant-based butter alternative.

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Conclusion

Pain perdu is a simple yet luxurious way to start your day. With its custardy interior, crisp golden crust, and endless topping options, this French classic is the ultimate comfort food. Whether you're making a lazy weekend brunch or a quick dessert, this recipe is sure to impress.

Give it a try – your leftover bread will never go to waste again!

--- write ✍️ by foodie Parmod.