Pain Perdu, which translates to “lost bread” in French, is a classic breakfast dish made with stale bread soaked in a mixture of milk, eggs, sugar, and spices, then fried until golden brown. It’s a delicious way to use up leftover bread and is perfect for a leisurely weekend breakfast or brunch. In this recipe, we’ll show you how to make Pain Perdu that’s crispy on the outside, soft and custardy on the inside, and full of flavor.
Ingredients for Pain Perdu
- 4 slices of bread (stale bread works best)
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Butter or oil, for frying
- Maple syrup, powdered sugar, or fresh berries, for serving (optional)
How to Make Pain Perdu
- Prepare the Bread:
- If using stale bread, skip this step. If using fresh bread, leave the slices out overnight to stale slightly, or place them in a 300°F (150°C) oven for about 10 minutes.
- Make the Egg Mixture:
- In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
- Soak the Bread:
- Dip each slice of bread into the egg mixture, turning to coat both sides. Let the bread soak for about 30 seconds on each side, or until it has absorbed some of the liquid.
- Fry the Bread:
- In a large skillet, melt a small amount of butter or heat a small amount of oil over medium heat.
- Add the soaked bread slices to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
- Serve the Pain Perdu:
- Remove the pain perdu from the skillet and place it on a plate.
- Serve warm, topped with maple syrup, powdered sugar, or fresh berries, if desired.
About the Main Ingredients
Bread:
Pain Perdu is traditionally made with stale bread, as it absorbs the egg mixture better and holds its shape during frying. You can use any type of bread you like, such as French bread, brioche, or challah.
Eggs:
Eggs are used to bind the bread and create a custard-like texture. They also add richness and flavor to the dish.
Milk:
Milk adds moisture to the egg mixture and helps to soften the bread. You can use any type of milk you prefer, such as whole milk, skim milk, or almond milk.
Sugar:
Sugar adds sweetness to the pain perdu and helps to caramelize the bread during frying. You can adjust the amount of sugar to suit your taste.
Vanilla Extract and Cinnamon:
Vanilla extract adds a warm, aromatic flavor to the pain perdu, while cinnamon adds a hint of spice. These ingredients enhance the overall flavor of the dish.
Butter or Oil:
Butter or oil is used to fry the pain perdu, giving it a crispy exterior. You can use either depending on your preference.
Pain Perdu is a simple yet delicious breakfast dish that is sure to become a favorite in your home. Serve it with your favorite toppings and enjoy a taste of France in the comfort of your own kitchen.
