Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!
106,4204/5
Last modified on: July 20th 2011
For 6 sliceds bread, you will need:
- 1
6 slices Sandwich bread - 2
60 ml whole milk - 3
60 ml liquid cream - 4
10 g Vanilla sugar - 5
2 egg yolks - 6
4 tablespoons caster sugar - 7
3 tablespoons Clarified butter - 8
maple syrup (optional) - Total weight: 515 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 13 min. | 20 min. | 6 min. | 39 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
Cut 6 slices Sandwich bread and trim off the crust.Stage 2
5 min.
Put into the blender goblet: 60 ml whole milk, 60 ml liquid cream, 10 g Vanilla sugar, and 2 egg yolks.Blend for a few seconds until smooth and evenly mixed.
Stage 3
10 min.
Pour the mixture into a dish and leave the slices of bread to soak for 10 mintues on one side...Stage 4
10 min.
... then 10 minutes on the other side.Stage 5
3 min.
Melt 3 tablespoons Clarified butter in a large frying pan over medium heat.Sprinkle the slices with sugar and place in the pan sugar side downwards.
Stage 6
6 min.
Fry until golden on the first side, then turn over and fry the other side.Stage 7
It's ready. Serve hot or warm. You can drizzle maple syrup over the top if you wish.Remarks
This is a good way of using up bread that is going a bit dry, as this works even better than fresh bread.
You can make it with brioche too, and serve it simply with a scoop of vanilla ice cream, for example, or a little really cold whipped cream (chantilly).
You can make it with brioche too, and serve it simply with a scoop of vanilla ice cream, for example, or a little really cold whipped cream (chantilly).
Nutritional information
How much will it cost?
For 6 sliceds bread : 1.67 €
Per sliced bread : 0.28 €
Source: Home made, but based on how my mother used to make it when I was little.
More recipes?
This recipe use (among others) | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Pistachio confectioner's custard, Milk rolls, Hot chocolate, Elsa's Comtoise galette, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Sausage with duchess potatoes and a Mont d'Or fondue , Creamy risotto with vegetables , Chocolate mousse with hazelnuts, Pistachio ice cream, Crème de foie gras, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Eton mess, Plain cake, Crêpes Suzette, Tarte Normande, ... All |
 | Sandwich bread: You can get more informations, or check-out other recipes which use it, for example: Chicken club sandwich, Fried egg in bread, Crab and smoked salmon club sandwiches , Grilled cheese, Spinach Croque-monsieur , ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-02-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.