This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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!
180 K 4.1/5 (30 reviews)
40 min.
Easy
1.70 €
6 sliceds bread
8 IngredientsLast 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
Times for this recipe
Preparation: 15 min.
Resting: 20 min.
Cooking: 6 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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).
Keeping: Just a few minutes once cooked.
Source: Home made, but based on how my mother used to make it when I was little.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 RDI=70 % | 1,130 RDI=110 % | 270 RDI=40 % | 2,100 RDI=110 % | 8,810 RDI: 110 % |
| Per 100 g | 40 RDI=10 % | 220 RDI=20 % | 50 RDI=8 % | 410 RDI=20 % | 1,710 RDI: 20 % |
| Per sliced bread | 30 RDI=10 % | 190 RDI=20 % | 40 RDI=7 % | 350 RDI=20 % | 1,470 RDI: 20 % |
How much will it cost?
- For 6 sliceds bread : 1.70 €
- Per sliced bread : 0.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Celeriac and parsley soup, Yeast-based flaky dough (for croissants), Chocolate and vanilla crème brûlée, Canadian rice pudding, Rice pudding with chestnuts and poached pears, ... See them all 68
Liquid cream
Like these other recipes: Moist chocolate cake, Rabbit civet "à la normande", Scallops with sorrel and Noilly Prat, Sautéed turmeric chicken with mushrooms, Spicy mustard cauliflower cheese, ... See them all 171
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Antoinette's caramelized apple cake, Viennese Shortbread, Tyrolean apple crumble, Breton sablé biscuit dough, Apricot blancmange, ... See them all 83
Sandwich bread
You can get more informations, or check-out other recipes which use it, for example: Fried egg in bread, Genoese croque-monsieur, Grilled cheese, Eggs Benedict , Crab and smoked salmon club sandwiches , ... See them all 9
Other recipes you may also like
Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages. October 7th 2018105 K 23.3 1 day 17 hours 40 min.
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example. May 5th 2021321 K 14.9 1 hour 15 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020342 K4.8 30 min.
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here. April 17th 2011417 K4.8 30 min.
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried. May 24th 2022224 K5 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.