Pain Perdu: Classic French Toast vs Gypsy's Arm Cake Roll (Swiss Roll)

Both desserts lean on eggs, milk, sugar, butter and vanilla, but put them to very different work. In Pain Perdu, they become a simple custard soaked into stale brioche, which is then pan-fried in butter until golden and lightly crisp outside yet tender within, finished with powdered sugar and perhaps maple syrup. Gypsy's Arm splits them up: whipped eggs and sugar give a light, lemon-scented baked sponge, while the milk goes into a cinnamon-infused, cornstarch-thickened pastry cream, or jam instead, rolled inside and served chilled.