Classic French Toast (Pain Perdu)
A staple food in France, French toast is named “Pain perdu” which translates literally to lost bread, reflecting the use of stale bread so it doesn’t get “lost”. These slices of breads dunked in an eggy mixture and toasted in a pan are comforting, sweet and tender – and a breeze to make at home. ‘Pain Perdu” also embodies the high status granted to bread in France and the utmost importance of not wasting it. The origin of “Pain Perdu” Very popular in France, French Toast, known as “Pain perdu”,…
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 350g country-style bread (about half a loaf, sliced in 1-inch think slices)
- 2 cups (500ml) milk (2% or whole)
- 1/2 vanilla bean (scraped) or 1 tsp vanilla extract
- 1 tbsp (15ml) Calvados or rum
- ¼ cup (50g) brown sugar
- 3 large eggs, at room temperature
- 2 tbsp (28g) unsalted butter
- Sugar (white or crystal) for sprinkling
Instructions
- 1
Step 1 - In a large mixing bowl, whisk together the milk, vanilla seeds ( or vanilla extract), Calvados (or rum), brown sugar and eggs. The mixture should be liquidy, smooth and foamy at the top.
- 2
Step 2 - Dip bread slices in egg mixture, turning to coat both sides evenly. When taking bread slices out of the mixture, let them drip excess liquid for a few seconds.
- 3
Step 3 - In a large skillet, melt 2 tbsp of butter over medium heat. When the butter sizzle, fry a slice of bread until golden brown, about 4-5 minutes on each side. Transfer slice onto a place and repeat until no slices is left.
- 4
For serving, sprinkle with sugar and top with small dabs of butter.