🇫🇷 France · Dessert
Pain Perdu: Classic French Toast
By eatmundo · July 6, 2026
🇫🇷 FRPain Perdu, meaning 'lost bread,' is the French answer to French toast – a delightful way to revive stale bread. Slices of brioche or baguette are soaked in a rich custard of eggs, milk, and sugar, then pan-fried to a golden crisp and often served with powdered sugar and fruit.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 4 thick pieces of stale brioche or baguette (about 2-3 cm thick). Using slightly stale bread is key, as it absorbs the custard better without becoming soggy.
- 2
In a shallow dish, whisk together 2 large eggs, 250 milliliters of whole milk, 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract until well combined.
- 3
Immerse each slice of bread in the egg mixture, allowing it to soak for about 30 seconds to 1 minute per side, or until thoroughly saturated but not falling apart.
- 4
Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and let it melt until it just begins to foam.
- 5
Place the soaked bread slices in the hot skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until they are beautifully golden brown and lightly crisp. Add more butter if needed between batches.
- 6
Transfer the cooked Pain Perdu to serving plates. Dust generously with 1 tablespoon of powdered sugar and serve immediately with fresh berries, maple syrup, or a dollop of crème fraîche for a truly indulgent treat.
Frequently Asked Questions
What kind of brioche works best for Pain Perdu?+
Slightly stale, day-old brioche is ideal as it absorbs the custard better without becoming soggy. Fresh brioche can be too soft and fall apart easily.
How can I prevent my Pain Perdu from becoming soggy?+
Ensure your brioche is not overly saturated in the custard, a quick dip on each side is usually sufficient. Cook it on medium heat to allow the inside to cook through without burning the outside.
What's the best pan temperature for cooking Pain Perdu?+
Cook on a griddle or non-stick pan over medium heat (around 325-350°F / 160-175°C) for 2-4 minutes per side. This allows the exterior to brown beautifully and the interior to cook through evenly.
Are there any good substitutes for brioche in Pain Perdu?+
While brioche is traditional for its richness, challah or even thick-cut white bread can be used as alternatives. Adjust soaking time slightly as denser breads might need more time.
🇫🇷 FRMundo Match
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