Why We Love This Pain Perdu Recipe
After making French toast for many years, I thought I had perfected it. Yet a few years back I had the opportunity to take not one, but three trips to France in a relatively short amount of time. On these trips, it became clear that I still needed to learn a few things about making French toast… The way the French make it! So now, after a couple of Parisian cooking classes, and a lot of at-home experimentation, my French toast is just as amazing as the Pain Perdu we ate in Paris. Let’s take a moment to compare the key differences between American French toast and the traditional French version, Pain Perdu, so you can create the best French toast you’ve ever tasted. American French toast often ends up eggy, overly spiced, and too thin due to the use of sliced sandwich bread. It can also be dry and “bready” in the middle if the bread isn’t soaked long enough or if too many eggs are used, while sometimes it turns out soggy because the liquid mixture isn’t properly portioned. On the other hand, Pain Perdu should be thick, with a crispy golden exterior and a soft, custard-like interior. It’s sweet enough to stand on its own without needing syrup or toppings, yet not overly sweet, and it offers a delicate vanilla custard flavor.I can guarantee that after you learn how to make real French toast, you will never want to go back to the American version again.
How To Make French Toast
Pro Tip: Perfect French Toast should be golden and crispy on the outside, and custard-like and pillowy in the center… But not raw.
Brioche bread loaf – Unsliced. You will want to slice it into thick pieces yourself. If you can’t find brioche, challah is the next best bread. Half & half – Full-fat. This is not the time to be worried about calories or fat. Some recipes call for whole milk and heavy cream in various proportions, but I’ve found buying just one carton of half & half works perfectly and saves money. Egg yolks – Don’t want an eggy Pain Perdu Recipe? Well then, just take out the egg whites! The silky quality of the yolks will create the perfect custard texture. Sugar – To sweeten the French Toast, making it a stand-alone dish. Vanilla extract – Just a little splash to create the vanilla custard flavor. Salt – A little pinch of salt does a lot of good, bringing the best flavors to the forefront. Butter – To fry the pain perdu.
Pro Tip: Placing the pieces of French Toast in the oven under low heat, puffs them up a little and keeps the pieces from getting soggy over time. If you are worried about the French Toast being undercooked in the center, the oven also slowly finishes the French Toast off, so to speak. Don’t skip the oven step!
Topping Suggestions
The beauty of making this recipe authentic is that it’s sweet enough to serve as-is. No toppings needed! However, feel free to add:
Maple syrup Powdered sugar Whipped cream Toasted nuts Fresh fruit (peaches, blueberries, raspberries, blackberries, and strawberries) Caramel sauce Chocolate shavings
Looking for More Breakfast Recipes? Be Sure to Also Try:
Best Air Fryer French Toast Sticks Easy Almond Flour Pancakes Sweet Potato Hash Egg White Frittata with Spinach and Peppers Budwig Cheese Spreads Spinach Scrambled Egg Muffins Corned Beef Hash Ginger Blackberry Muffins Cheater Kouign Amann Bruleed Grapefruit Greek Omelette Casserole
Get The Full Printable Best French Toast Recipe (Pain Perdu) Below. Enjoy! Share This Recipe With Friends!
