A Taste of France in Every Bite
Pain Perdu, often called “French Toast” outside of France, is a delightful dish with a rich history. Originally created as a way to use stale bread, this recipe transforms simple ingredients into a decadent breakfast or dessert. With its golden crust and custardy center, Pain Perdu is a dish loved by many worldwide.
Today, we’re bringing you a restaurant-quality Pain Perdu recipe that’s easy to make at home. Plus, we’re adding a creamy maple topping to elevate the experience. Whether you’re craving something sweet for breakfast or a comforting treat, this dish is a must-try.
A Little Story: A Trip to Paris and the Magic of Pain Perdu
I first tasted authentic Pain Perdu while sitting at a charming café in Paris. It was a crisp autumn morning, and the air was filled with the scent of fresh pastries and coffee. As I took my first bite, the outside was perfectly caramelized, while the inside remained soft and custardy.
That moment inspired me to recreate this dish at home. Every bite now takes me back to that Parisian morning, and I hope this recipe brings a little bit of that magic into your kitchen too.
Why You’ll Love This Pain Perdu Recipe
- Easy to make with simple pantry staples.
- Rich and indulgent, yet not overly sweet.
- Perfect for any meal—breakfast, brunch, or even dessert.
- Customizable—add fresh fruits, nuts, or even chocolate.
Now, let’s get started!
Ingredients You’ll Need
For this recipe, you need fresh, high-quality ingredients to get the best flavor.
For the Pain Perdu
- 4 thick slices of brioche or challah (about 100g per slice)
- 2 large eggs (100g)
- 250ml (1 cup) whole milk
- 60ml (¼ cup) heavy cream
- 50g (¼ cup) sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- 20g (1 ½ tbsp) unsalted butter (for cooking)
For the Maple Cream Sauce
- 120ml (½ cup) maple syrup
- 120ml (½ cup) heavy cream
- 30g (2 tbsp) unsalted butter
- 1 tsp vanilla extract
- A pinch of salt
Optional Toppings
- Fresh berries (strawberries, raspberries, blueberries)
- Powdered sugar
- Sliced almonds or chopped pecans
- Whipped cream
How to Make Pain Perdu (Step-by-Step Guide)
Follow these steps to create the perfect Pain Perdu.
Step 1: Prepare the Custard Mixture
- In a mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt.
- Mix until smooth and well combined.
Step 2: Soak the Bread
- Place the bread slices in a shallow dish.
- Pour the custard mixture over the bread, ensuring both sides absorb the liquid.
- Let the bread soak for 2–3 minutes on each side.
Step 3: Cook the Pain Perdu
- Heat a non-stick pan or skillet over medium heat.
- Add butter and allow it to melt completely.
- Place the soaked bread slices in the pan.
- Cook for 3–4 minutes on one side until golden brown.
- Flip and cook for another 3 minutes until both sides are caramelized.
Step 4: Make the Maple Cream Sauce
- In a small saucepan, combine maple syrup, heavy cream, and butter.
- Cook over low heat, stirring occasionally, until the butter melts and the sauce thickens slightly.
- Remove from heat and stir in vanilla extract and salt.
Step 5: Serve and Enjoy
- Plate the warm Pain Perdu.
- Drizzle with maple cream sauce.
- Garnish with fresh berries, nuts, and powdered sugar.
- Serve immediately and enjoy!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55g |
| Protein | 10g |
| Fat | 18g |
| Sugar | 25g |
| Fiber | 2g |
Frequently Asked Questions (FAQs) About Pain Perdu
1. What is the difference between Pain Perdu and regular French toast?
Pain Perdu is the French version of French toast, typically made with brioche or challah and soaked in a rich, custard-like mixture before being pan-fried. It has a more delicate texture and is often served with gourmet toppings like fruit, cream, or caramelized sugar.
2. Can I make Pain Perdu ahead of time?
Yes! You can soak the bread in the custard mixture and refrigerate it overnight. When you’re ready to cook, simply pan-fry it as directed. This allows the flavors to fully develop for an even richer taste.
3. What is the best bread for Pain Perdu?
Brioche, challah, or French baguette (slightly stale) work best. These breads soak up the custard without falling apart and create a soft yet crispy texture.
4. Can I make Pain Perdu without eggs?
Yes! You can replace eggs with a mixture of mashed bananas, flaxseed meal with water, or a plant-based egg substitute. The texture may differ slightly, but it will still be delicious.
5. How do I prevent my Pain Perdu from becoming soggy?
To avoid sogginess:
- Use slightly stale bread, as fresh bread absorbs too much liquid.
- Don’t soak the bread too long—2–3 minutes per side is enough.
- Cook over medium heat to ensure the outside crisps up while the inside stays soft.
6. Can I make this recipe dairy-free?
Absolutely! Substitute whole milk with almond, oat, or coconut milk. Use plant-based butter or coconut oil instead of dairy butter.
7. What are the best toppings for Pain Perdu?
Some great topping options include:
- Fresh berries (strawberries, raspberries, blueberries)
- Powdered sugar or cinnamon
- Whipped cream
- Nut butter or chopped nuts
- Caramelized bananas or honey
8. Can I bake Pain Perdu instead of pan-frying it?
Yes! Preheat your oven to 180°C (350°F) and bake the soaked bread slices on a greased baking sheet for 15–20 minutes, flipping halfway. It won’t be as crispy, but it will still be delicious.
9. How do I store leftovers?
Store leftover Pain Perdu in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or pan for the best texture.
10. Can I freeze Pain Perdu?
Yes! Place cooked slices in a single layer on a baking sheet, freeze for 1 hour, then transfer them to a freezer-safe bag. Reheat in a toaster or oven when ready to serve.
Final Thoughts
Pain Perdu is more than just French toast—it’s a timeless classic that turns simple ingredients into an unforgettable dish. Whether you make it for a weekend brunch or a special breakfast, this recipe is sure to impress.
Try it today and experience the taste of France in your own kitchen!
Thank You for Reading!
I truly appreciate you taking the time to explore this delicious Pain Perdu recipe. I hope it brings warmth and joy to your kitchen. Your support and love for good food inspire me to keep sharing amazing recipes. If you try this dish, I’d love to hear your thoughts! Stay tuned for more mouthwatering recipes. Happy cooking! 😊✨