Pain Perdu

Pain perdu — 'lost bread' — is the French original of French toast: stale brioche soaked in vanilla-cinnamon custard and fried in butter until deeply golden and caramelized. Crisp-edged, custardy-centered, it is breakfast at its most elegant.

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

Servings

4 servings

Calories

380

Ingredients

• 8 thick slices day-old brioche or challah
• 3 eggs
• 250ml whole milk
• 60ml double cream
• 2 tbsp sugar
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon
• Pinch of salt
• 40g butter, for frying
• Maple syrup and fresh berries, to serve
• Icing sugar, for dusting

Instructions

1. Whisk the eggs, milk, cream, sugar, vanilla, cinnamon and salt in a shallow dish.
2. Lay the brioche slices in the custard and soak 2 minutes per side until saturated but not falling apart.
3. Heat a knob of butter in a large skillet over medium heat until foaming.
4. Cook the soaked slices 2-3 minutes per side until deeply golden and caramelized, adding more butter between batches.
5. Keep warm in a low oven while you cook the rest.
6. Dust with icing sugar and serve immediately with maple syrup and fresh berries.

Pro tips

• Day-old bread soaks up custard without disintegrating — fresh bread goes soggy.
• Medium heat gives a caramelized crust without burning the sugar.
• A mix of milk and cream gives the richest custard.
• Keep finished slices warm in a 120C oven.

Frequently asked questions