📝 About This Recipe
Pain Perdu, literally meaning 'lost bread,' is the sophisticated French ancestor of French toast, designed to resurrect day-old bread into a decadent masterpiece. This recipe utilizes rich, buttery brioche soaked in a fragrant vanilla and nutmeg custard, then caramelized in foaming butter until golden and crisp. It is a quintessential French breakfast or dessert that balances a creamy, pudding-like center with a delicate, sugar-crusted exterior.
🥗 Ingredients
The Bread
- 1 loaf Brioche loaf (unsliced, preferably 1-2 days old)
The Custard Base
- 1 cup Whole milk (at room temperature)
- 1/2 cup Heavy cream (for richness)
- 3 pieces Large eggs (at room temperature)
- 3 tablespoons Granulated sugar
- 1 tablespoon Pure vanilla extract (or the seeds of one vanilla bean)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Freshly grated nutmeg (essential for depth)
- 1 pinch Fine sea salt (to balance the sweetness)
- 1 teaspoon Orange zest (finely grated)
For the Pan
- 4 tablespoons Unsalted butter (divided for frying)
- 1 tablespoon Neutral oil (such as grapeseed, to prevent butter from burning)
For Garnish and Serving
- 2 tablespoons Confectioners' sugar (for dusting)
- 1/4 cup Maple syrup or Honey (warmed)
- 1 cup Fresh raspberries or strawberries (rinsed and patted dry)
- 1/2 cup Crème fraîche (optional, for a tangy finish)
👨🍳 Instructions
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1
Slice the brioche loaf into thick slices, approximately 1 to 1.5 inches thick. If the bread is fresh, leave the slices out on a wire rack for 30 minutes to slightly dry out.
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2
In a wide, shallow bowl or baking dish, whisk the eggs until the yolks and whites are fully combined and no streaks remain.
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3
Slowly whisk in the milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, salt, and orange zest until the sugar has dissolved.
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4
Place 2-3 slices of brioche into the custard. Let them soak for 2 minutes per side. The bread should feel heavy and saturated but should not be falling apart.
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5
While the bread is soaking, preheat a large non-stick skillet or cast-iron griddle over medium-low heat.
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6
Add 1 tablespoon of butter and a splash of oil to the skillet. Swirl until the butter is melted and begins to foam.
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7
Carefully lift a slice of brioche from the custard, allowing the excess to drip off for a second, and place it into the hot skillet.
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8
Cook the bread for 3-4 minutes on the first side. Do not rush this process; the low heat ensures the custard sets in the middle without burning the exterior.
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9
Once the bottom is deep golden brown and caramelized, flip the slice carefully using a wide spatula.
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10
Cook the second side for another 3-4 minutes until equally golden and crisp.
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11
Repeat the process with the remaining slices, adding more butter and oil to the pan as needed between batches.
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12
If cooking in large batches, keep the finished slices warm on a wire rack set over a baking sheet in a 200°F (95°C) oven.
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13
Transfer the warm Pain Perdu to serving plates. Dust generously with confectioners' sugar through a fine-mesh sieve.
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14
Top with fresh berries, a dollop of crème fraîche, and a drizzle of warm maple syrup or honey before serving immediately.
💡 Chef's Tips
Always use thick-cut bread; thin slices will become soggy and lose their structural integrity. If using very fresh bread, lightly toast the slices in a 300°F oven for 5 minutes per side to dry them out before soaking. Don't skip the orange zest; it provides a bright citrus note that cuts through the richness of the butter and cream. Use a combination of butter and oil to achieve a higher smoke point, ensuring your toast browns beautifully without the butter solids burning. For an extra-crunchy crust, sprinkle a teaspoon of granulated sugar directly onto the wet bread just before flipping it in the pan.
🍽️ Serving Suggestions
Serve with a glass of chilled Mimosas or freshly squeezed orange juice for a classic brunch experience. Pair with a side of thick-cut, salty bacon or duck fat potatoes to balance the sweetness. A hot Café au Lait or a strong espresso provides the perfect bitter contrast to the rich brioche. For a dessert version, top with a scoop of salted caramel gelato or vanilla bean ice cream. Accompany with a small bowl of warm fruit compote (apricot or pear works beautifully).