French Toast (Pain Perdu)
🛠 Equipment
- Non-stick frying pan
- Shallow dish (for soaking)
- Whisk
- Spatula
- Serving plate
🛒 Ingredients
| 8 | Stale country bread or brioche (thick slices) | |
| 3 | Eggs | |
| 250 ml | Whole milk | |
| 30 g | Granulated sugar | |
| 1 tsp | Vanilla extract | |
| 1 tsp | Ground cinnamon | |
| 30 g | Butter (for cooking) | |
| Maple syrup (for serving) | ||
| Fresh fruit (strawberries, blueberries, for serving) |
Preparation
Step 1: Prepare the soaking mixture
In a shallow dish, crack the eggs and whisk them lightly.
Add the milk, sugar, vanilla extract, and cinnamon.
Whisk until you have a homogeneous, well-scented mixture.
Step 2: Soak the bread
Place the slices of stale bread in the dish, one at a time.
Let them soak for 15 to 20 seconds on each side, until the bread is well soaked but not soggy.
Turn gently with a spatula.
Lightly drain each slice by holding it above the dish for a few seconds.
Step 3: Pan-fry
Heat a large non-stick frying pan over medium-high heat.
Add the butter and let it foam.
Place the bread slices in the pan without overlapping.
Cook for 2 to 3 minutes per side, until golden brown and caramelized.
Add a little more butter between batches if needed.
Step 4: Serve
Arrange the French toast slices on a serving plate.
Drizzle with maple syrup or honey.
Add fresh seasonal fruit: strawberries, blueberries, bananas.
Sprinkle with a little powdered sugar if desired.
Serve immediately, piping hot.
💡 Tips & variations
- The staler the bread, the better it absorbs the custard without falling apart.
- Don't soak too long: 15 to 20 seconds per side is enough.
- Use a hot pan with foaming butter for a perfect golden crust.
- Sprinkle with sugar at the end and caramelize with a blowtorch for a crème brûlée effect.
- French toast works just as well for dessert as it does for breakfast.
❓ Frequently asked questions
How long does this recipe take?
25 min (10 min prep).
How many servings does this make?
4 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
