Pain Perdu: Classic French Toast vs Koulourakia: Traditional Greek Butter Cookies

Both desserts rely on milk, sugar, butter, eggs and vanilla, yet use them very differently. In Pain Perdu, eggs, milk, sugar and vanilla form a custard that soaks thick slices of stale brioche, which are pan-fried in foaming butter until golden brown and lightly crisp outside, then dusted with powdered sugar and optionally served with maple syrup. Koulourakia instead cream butter and sugar into an airy dough lifted by baking powder, twisted into shapes, brushed with egg wash and baked until golden and firm, with optional orange zest adding a subtle aroma.