Pain Perdu (French Toast)

Golden, custardy French toast with crisp edges and a lightly caramelised surface—simple, classic, and deeply comforting.

Ingredients

• 8 slices thick-cut bread (preferably slightly stale brioche, challah, or country loaf)
• 3 large eggs
• 1 cup (250 ml) milk
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• Pinch of salt
• 2–3 tbsp butter, for frying
• Neutral oil, as needed (helps prevent butter burning)
• To serve (choose any): maple syrup, icing sugar, fresh fruit, jam

Method

• 1

  Step 1: Make the custard

  In a wide shallow bowl (or baking dish), whisk the eggs until smooth, then whisk in milk, sugar, vanilla, salt, and cinnamon (if using) until fully combined and slightly frothy.

• 2

  Step 2: Soak the bread

  Add 2–3 slices of bread to the custard. Soak until the surface looks well moistened and the slice feels heavier, about 20–30 seconds per side for brioche; 45–60 seconds per side for a drier country loaf. Lift and let excess drip off for a few seconds (this prevents soggy centres).

• 3

  Step 3: Pan-fry until golden

  Heat a large non-stick skillet over medium heat. Add 1 tbsp butter plus a small drizzle of oil. When the butter is melted and foaming (but not browned), add the soaked bread. Cook until deep golden brown with crisp edges, 2–3 minutes per side. Adjust heat as needed—if it’s browning too fast, lower to medium-low so the inside cooks through.

• 4

  Step 4: Repeat and keep warm

  Wipe the pan lightly if needed, then add more butter/oil and cook remaining slices in batches. Keep cooked French toast warm on a tray in a 90°C / 200°F oven while you finish.

• 5

  Step 5: Serve

  Plate immediately. Dust with icing sugar or drizzle with maple syrup. For a classic French feel, serve with jam and a knob of butter.

Tips

• **Best bread**: Slightly stale, thick slices are ideal—fresh bread can go mushy before it browns.
• **Custardy centre, not wet**: If your slices are very thick, soak a touch longer and cook on slightly lower heat so the middle sets.
• **Prevent butter burning**: That tiny splash of neutral oil raises the butter’s smoke point while keeping the flavour.
• **Make-ahead**: Cook, cool, then refrigerate up to 2 days. Reheat on a skillet over medium-low or in a 180°C / 350°F oven for 8–10 minutes until crisp.
• **What to serve with it**: Fresh berries, sliced banana, apples sautéed in butter and sugar, or a spoon of crème fraîche (if you have it).

Nutrition (per serving, estimate)