Cooking-ez.com

994 easy and fully explained recipes, with 12,041 photos and 77 videos

Pain perdu

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!

106,9654.0/5

Grade this recipe

Last modified on: July 20th 2011

For 6 sliceds bread, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
13 min.20 min.6 min.39 min.
Preservation:
Just a few minutes once cooked.
At what time?
Work this out...

Step by step recipe

Stage 1
5 min.
Pain perdu : Photo of step #1 Cut 6 slices Sandwich bread and trim off the crust.
Stage 2
5 min.
Pain perdu : Photo of step #2 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.
Pain perdu : Photo of step #3 Pour the mixture into a dish and leave the slices of bread to soak for 10 mintues on one side...
Stage 4
10 min.
Pain perdu : Photo of step #4 ... then 10 minutes on the other side.
Stage 5
3 min.
Pain perdu : Photo of step #5 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.
Pain perdu : Photo of step #6 Fry until golden on the first side, then turn over and fry the other side.
Stage 7
Pain perdu : Photo of step #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).

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made, but based on how my mother used to make it when I was little.

More recipes?

This recipe use (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Turnip and sesame puree (tahina) soup, Fish petals, vegetables julienne, and beurre blanc, Apple and almond gratin, Vegetable rosette tart, Spaghetti with mussels and basil, ... All
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Pistachio ice cream, Peach and verbena feuilleté, Celeriac soup with mustard, Rice pudding (riz au lait), ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Finger biscuits, Household cake (Gâteau de ménage), Crusty pistachio, almond and apricot flan, Bounty-style tart for Alison, ... All
Sandwich breadSandwich bread: You can get more informations, or check-out other recipes which use it, for example: Fried egg in bread, Genoese croque-monsieur, Spinach Croque-monsieur , Chicken club sandwich, Grilled cheese, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-04-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

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.

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page