📝 About This Recipe
True to its name, 'Pain Perdu' or 'Lost Bread' is the soul-satisfying Creole tradition of rescuing day-old French bread by bathing it in a rich, nutmeg-scented custard. Unlike standard French toast, this version features a deep, caramelized crust and a soft, soufflé-like interior that reflects the decadence of a Louisiana brunch. It is a rustic yet elegant masterpiece that brings the vibrant spirit of the French Quarter straight to your breakfast table.
🥗 Ingredients
The Bread
- 1 loaf Stale French Bread (cut into 1-inch thick slices; ideally 1-2 days old)
Creole Custard Base
- 4 Large Eggs (at room temperature)
- 1 cup Whole Milk
- 1/2 cup Heavy Cream (for added richness)
- 3 tablespoons Granulated Sugar
- 2 teaspoons Vanilla Extract (pure Madagascar vanilla preferred)
- 1 tablespoon Bourbon (optional, for authentic New Orleans flavor)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 pinch Kosher Salt
For Searing
- 3-4 tablespoons Unsalted Butter (divided for batches)
- 1 tablespoon Vegetable Oil (to prevent butter from burning)
Garnish and Toppings
- 2 tablespoons Powdered Sugar (for dusting)
- 1/2 cup Pure Maple Syrup or Cane Syrup (Steen's Cane Syrup is the traditional choice)
- 1 cup Fresh Berries (strawberries or blackberries)
- 1/4 cup Toasted Pecans (chopped)
👨🍳 Instructions
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1
Slice your day-old French bread into thick, 1-inch rounds. If the bread is too fresh, place the slices on a baking sheet in a 300°F (150°C) oven for 10 minutes to dry them out slightly.
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2
In a large, shallow mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and slightly frothy.
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3
Gradually pour in the whole milk and heavy cream, whisking constantly to ensure a smooth, homogenous custard base.
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4
Stir in the vanilla extract, bourbon (if using), cinnamon, nutmeg, and a pinch of salt. Ensure the spices are well distributed.
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5
Place the bread slices into the custard in a single layer. Let them soak for at least 2-3 minutes per side. The bread should be heavy and saturated but not falling apart.
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6
While the bread soaks, preheat a large heavy-bottomed skillet or cast-iron griddle over medium-low heat.
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7
Add 2 tablespoons of butter and the vegetable oil to the skillet. Once the butter foam subsides and begins to shimmer, it is ready.
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8
Carefully lift a slice of bread from the custard, allowing any excess to drip off for a second, then place it into the hot skillet.
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9
Cook the bread for 4-5 minutes on the first side. Do not rush this; the medium-low heat allows the custard inside the bread to cook through without burning the exterior.
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10
Flip the slices when the bottom is a deep golden brown. Add another tablespoon of butter to the pan if it looks dry.
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11
Cook for an additional 3-4 minutes on the second side until equally golden and the center of the bread feels firm to a light touch.
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12
Transfer the cooked Pain Perdu to a warm plate. Repeat with the remaining slices, wiping the pan between batches if the butter begins to brown too much.
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13
Dust generously with powdered sugar through a fine-mesh sieve while the bread is still piping hot.
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14
Top with toasted pecans and fresh berries. Serve immediately with a side of warm cane syrup or maple syrup.
💡 Chef's Tips
Use authentic Louisiana French bread which has a thin, crispy crust and airy interior; sourdough is a good substitute if unavailable. Avoid over-soaking very soft bread, or it will turn into mush in the pan; thicker slices are your best friend here. Cooking on medium-low heat is the secret to a 'custardy' center; high heat will burn the sugar in the custard before the inside sets. For an extra-decadent touch, whisk a tablespoon of orange zest into the custard for a bright, citrusy note. If serving a crowd, keep finished slices on a wire rack in a 200°F oven to maintain crispness.
🍽️ Serving Suggestions
Serve with a side of crispy boudin links or thick-cut smoked bacon for a salty-sweet contrast. Pair with a classic New Orleans Chicory Coffee or a Cafe au Lait. Top with a dollop of Chantilly cream (whipped cream with vanilla and sugar) for a dessert-like brunch. A chilled glass of Mimosas or a spicy Cajun Bloody Mary complements the richness of the dish perfectly. Drizzle with Steen’s 100% Pure Cane Syrup for the most authentic Louisiana experience.