📝 About This Recipe
Deep in the heart of Acadiana, 'Pain Perdu' or 'Lost Bread' is the soul-warming solution for yesterday’s stale baguette. Unlike its lighter French Toast cousin, this Cajun staple is characterized by a thick, custardy center and a crisp, buttery exterior, all drenched in the dark, smoky sweetness of pure Louisiana cane syrup. It is a rustic, comforting breakfast that tells the story of French heritage meeting the bounty of the Gulf South.
🥗 Ingredients
The Bread
- 1 loaf French Bread (stale, day-old, cut into 1.5-inch thick slices)
The Custard Soak
- 4 Large Eggs (at room temperature)
- 1 cup Whole Milk
- 1/2 cup Heavy Cream (for extra richness)
- 2 tablespoons Granulated Sugar
- 1 tablespoon Pure Vanilla Extract (high quality)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/4 teaspoon Salt (kosher or sea salt)
- 1 teaspoon Orange Zest (finely grated)
For Searing
- 4 tablespoons Unsalted Butter (divided for multiple batches)
- 1 tablespoon Vegetable Oil (to prevent the butter from burning)
The Finish
- 1/2 cup Pure Louisiana Cane Syrup (such as Steen's brand)
- 1 tablespoon Powdered Sugar (for dusting)
- 1/2 cup Fresh Berries (optional garnish)
👨🍳 Instructions
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1
Slice your stale French bread into thick rounds, approximately 1.5 inches thick. If the bread is fresh, place the slices on a wire rack for 2 hours to dry out, or toast them in a 300°F oven for 10 minutes until slightly firm.
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2
In a large, wide-bottomed bowl or baking dish, whisk the eggs until the yolks and whites are fully incorporated and no streaks remain.
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3
Slowly whisk in the whole milk and heavy cream until the mixture is a uniform pale yellow.
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4
Add the granulated sugar, vanilla extract, ground cinnamon, nutmeg, salt, and orange zest. Whisk vigorously until the sugar has dissolved and the spices are evenly distributed.
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5
Arrange the bread slices in the custard mixture in a single layer. Let them soak for 3-4 minutes per side, ensuring they absorb the liquid without becoming so soggy they fall apart.
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6
While the bread soaks, preheat a large cast-iron skillet or heavy 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 is melted and begins to foam, swirl it to coat the pan.
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8
Lift a slice of bread from the custard, letting the excess drip off for a second, and place it gently into the hot skillet. Do not overcrowd the pan; work in batches if necessary.
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9
Cook the bread for 4-5 minutes on the first side. Resist the urge to move it; you want a deep, golden-brown crust to form.
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10
Flip the slices carefully using a wide spatula. Cook for another 4 minutes on the second side until the bread feels firm to the touch but still has a slight 'give' in the center.
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11
If the bread is browning too quickly but the center is still runny, transfer the skillet to a 350°F oven for 5 minutes to finish setting the custard.
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12
Remove from the heat and plate immediately. Dust lightly with powdered sugar while still hot.
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13
Generously drizzle the warm slices with pure Louisiana cane syrup, allowing it to pool slightly on the plate.
💡 Chef's Tips
Always use stale bread; fresh bread will turn into mush when soaked in custard. Cast iron is the traditional choice because it provides the most even browning and a superior crust. If you can't find cane syrup, Grade B maple syrup or dark molasses mixed with honey is a passable substitute, though the flavor will differ. Keep the heat medium-low; the high sugar content in the custard and the cane syrup can cause the bread to burn before the inside is cooked. For a boozy twist, add a splash of dark rum or bourbon to the custard mixture.
🍽️ Serving Suggestions
Serve with a side of crispy boudin links or salty thick-cut bacon to balance the sweetness. A hot cup of Café au Lait (coffee with chicory and steamed milk) is the quintessential pairing. Top with toasted pecans for an added crunch that complements the smoky cane syrup. Add a dollop of whipped Creole cream cheese on top for a tangy, creamy finish. Serve alongside a bowl of fresh seasonal fruit to cut through the richness of the custard.