Pain perdu, also known as French toast, is a delicious way to turn day-old bread into a warm, golden breakfast or brunch. The name literally means “lost bread,” referring to the traditional practice of using bread that was too stale to serve on its own.
Unlike thin, everyday French toast, classic pain perdu is typically made with thick slices of bread such as brioche, which soaks up the egg custard while staying tender in the center. The result is golden and slightly crisp on the outside with a soft, rich, custardy middle.
The best pain perdu starts with slightly stale bread. Fresh bread can absorb the custard too quickly and become soggy, while day-old bread has enough structure to soak up the mixture without falling apart. Brioche is an especially good choice because its buttery, tender crumb creates an exceptionally rich French toast.
Serve pain perdu warm with powdered sugar, maple syrup, fresh berries, caramel, or your favorite fruit. It works beautifully for a relaxed weekend breakfast, brunch, or even dessert. If you’re looking for a French toast recipe that’s a little more special than the standard version, pain perdu is an easy upgrade that makes simple ingredients feel indulgent.
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Pain Perdu
Marc Murphy’s favorite breakfast? Custardy pain perdu, or French toast.
- Total Time: 0 hours
- Yield: 4 1x
Ingredients
- Four 3-inch-thick slices country bread
- 4 cups heavy cream
- 1 cup vanilla sugar, plus more for sprinkling
- 1/2 cup brandy
- 2 teaspoons kosher salt
- 9 eggs
- 4 tablespoons unsalted butter
- All-purpose flour, for sprinkling
- Powdered sugar, for serving
- Maple syrup, for serving
Instructions
- Place the bread in a large bowl and set aside.
- Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes.
- Serve with powdered sugar and maple syrup.
- Cook Time: :20
- Category: Breakfast
- Method: Oven