Pain Perdu (French Toast)

Name: Pain Perdu (French Toast)
Cook time: 27 min
Total time: 27 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices of Brioche, stale, about 2 cm thick; 4 large Eggs; 300ml Whole Milk; 40g Caster Sugar; 1 tsp Vanilla Extract; 40g Unsalted Butter; 1 pinch of Salt, fine; Some Icing Sugar, to dust; Some Fruit Jam, optional

Pain Perdu (French Toast) turns rich slices of brioche into a golden, custardy treat — crisp on the outside and soft within. Each slice is soaked in a sweet vanilla-egg custard, pan-fried in butter, and finished with a dusting of icing sugar and fruity jam for a truly indulgent breakfast or brunch.

Pain Perdu (French Toast) turns rich slices of brioche into a golden, custardy treat — crisp on the outside and soft within. Each ... Show more

Traditional French Recipe

Health Grade

D+ · Occasional

Rating

4.7

Time

25 min

Price

0,76 €

Calories

532 kcal

vegetarian

low calorie

quick

easy

Method

Make the custard

In a shallow dish, whisk together Eggs, Whole Milk, Caster Sugar, Vanilla Extract, and a pinch of Salt until the mixture looks smooth and the sugar has dissolved.

Soak the brioche

Lay the 8 stale Brioche slices in the custard in a single layer, soak for 2 minutes, then turn them over and soak for 2 minutes more. Lift them out and let the excess drip off so the bread is well moistened but still holding together.

Heat the pan

Set a large frying pan over medium and melt about half of the Unsalted Butter, swirling it so the base is evenly coated. When the butter foams but stays pale, the pan is ready.

Fry until golden

Lay the soaked brioche in the hot butter in a single layer. Cook for 2 to 3 minutes on the first side, flip carefully, then cook for 2 to 3 minutes more, adding a little more butter if the pan looks dry. Work in batches if needed so the slices brown nicely instead of steaming.

Serve warm

Transfer the French toast to plates, dust with Icing Sugar, and add Fruit Jam on the side if you want the traditional touch. Serve immediately while the edges are still crisp.