📝 About This Recipe
Literally translating to 'lost bread,' Pain Perdu is the sophisticated French ancestor of French toast, designed to rescue day-old brioche from the bin. This recipe elevates the humble breakfast to a gourmet experience, featuring thick slices of buttery bread soaked in a rich, nutmeg-scented custard and caramelized to a golden crisp. The result is a cloud-like interior contrasted by a delicate, sugary crust that defines Parisian brunch elegance.
🥗 Ingredients
The Bread
- 1 loaf Day-old Brioche or Challah loaf (unsliced, cut into 1.5-inch thick slices)
The Custard Soak
- 4 Large eggs (at room temperature)
- 1 cup Whole milk (full fat is essential)
- 1/2 cup Heavy cream (for added richness)
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla bean paste (or extract from one fresh bean)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Freshly grated nutmeg
- 1 pinch Kosher salt
For the Pan
- 4 tablespoons Unsalted butter (divided for frying)
- 1 tablespoon Neutral oil (to prevent butter from burning)
Garnish and Serving
- 1/2 cup Maple syrup or Honey (warmed)
- 1 cup Fresh raspberries or strawberries
- 1 tablespoon Powdered sugar (for dusting)
- 2 tablespoons Toasted flaked almonds (optional)
👨🍳 Instructions
-
1
Slice your brioche loaf into thick, generous 1.5-inch slabs. If the bread is fresh, lay the slices on a wire rack for 30 minutes to dry out slightly; this ensures they absorb the custard without becoming mushy.
-
2
In a wide, shallow bowl or baking dish, whisk the four eggs until the yolks and whites are fully integrated.
-
3
Gradually whisk in the whole milk, heavy cream, granulated sugar, vanilla bean paste, cinnamon, nutmeg, and salt until the mixture is smooth and the sugar has dissolved.
-
4
Place 2-3 slices of bread into the custard. Let them soak for about 2 minutes per side. Use a fork to gently press down, ensuring the center of the bread is hydrated but not falling apart.
-
5
While the bread soaks, preheat a large non-stick skillet or cast-iron griddle over medium-low heat.
-
6
Add 1 tablespoon of butter and a splash of oil to the skillet. Swirl until the butter is foamy and just beginning to turn a pale nut-brown.
-
7
Lift the soaked bread from the custard, letting the excess drip off for a second, and place gently into the hot skillet.
-
8
Cook the slices for 3-4 minutes on the first side. Resist the urge to move them; you want a deep, caramelized golden-brown crust to form.
-
9
Carefully flip the slices. Cook for another 3-4 minutes on the second side. The bread should puff up slightly as the internal custard cooks through.
-
10
If the bread is browning too quickly but feels soft in the middle, lower the heat and cover the pan with a lid for 1 minute to steam the center.
-
11
Transfer the cooked Pain Perdu to a warm oven (200°F/95°C) while you repeat the process with the remaining slices and butter.
-
12
Once all slices are golden and crisp, plate them immediately. Dust generously with powdered sugar through a fine-mesh sieve.
-
13
Top with fresh berries, a sprinkle of toasted almonds, and a drizzle of warm maple syrup before serving hot.
💡 Chef's Tips
Always use stale bread; if your brioche is fresh, lightly toast it in a low oven for 10 minutes to dehydrate it. Avoid high heat, as the sugar in the brioche and custard will burn before the center is cooked. For an extra-crispy 'brûlée' crust, sprinkle a teaspoon of sugar directly onto the soaked bread just before flipping it in the pan. Don't skip the salt in the custard; it balances the sweetness and enhances the vanilla and spice notes.
🍽️ Serving Suggestions
Pair with a glass of chilled Mimosa or a crisp French Roast coffee. Serve alongside thick-cut smoky bacon or salty pancetta to contrast the sweet custard. Add a dollop of Crème Fraîche on top for a tangy, sophisticated finish. A side of caramelized sautéed apples or pears makes this a perfect autumn brunch.