Pain Perdu
Indulge in the rich, custardy goodness of Pain Perdu, a traditional French dish that turns leftover bread into a deliciously sweet treat. Often referred to as “lost bread,” this recipe revives stale bread with a simple egg and milk mixture, making it a delightful breakfast or dessert option. Topped with syrup and whipped cream, Pain Perdu is sure to impress your family and friends!
Ingredients
- 4 slices of stale bread (preferably brioche or challah)
- 2 large eggs
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Butter for frying
- Maple syrup for serving
- Whipped cream for garnish
- Powdered sugar for dusting
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 10 minutes, while cooking time is about 15 minutes.
Nutritional Value
Each serving contains approximately 350 calories, 15g of fat, 40g of carbohydrates, and 10g of protein. This is based on a serving size of 2 slices of Pain Perdu.
Step-by-Step Cooking Process
- Start by whisking the eggs in a large bowl.
- Add the milk, sugar, vanilla extract, and cinnamon to the eggs.
- Whisk until well combined and smooth.
- Heat a skillet over medium heat and add a pat of butter.
- Dip each slice of stale bread into the egg mixture, ensuring both sides are coated.
- Place the coated bread in the skillet and cook until golden brown, about 3-4 minutes per side.
- Remove from the skillet and keep warm in a low oven if cooking multiple slices.
- Repeat with remaining slices, adding more butter as necessary.
- Serve warm with maple syrup and a dollop of whipped cream.
- Dust with powdered sugar before serving for an extra touch.
Alternative Ingredients
You can substitute regular milk with almond or oat milk for a dairy-free version. Additionally, use honey or agave syrup instead of sugar for a healthier sweetener.
Serving and Pairings
Pain Perdu pairs beautifully with fresh fruit, such as berries or banana slices. A side of crispy bacon or sausage can add a savory contrast to the sweet dish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm in a toaster oven or microwave until heated through. While it’s best fresh, Pain Perdu can be frozen for up to a month, though it may lose some texture.
Cooking Mistakes
- Not using stale bread; fresh bread can become too soggy.
- Overcrowding the skillet can lead to uneven cooking.
- Not letting the bread soak long enough in the egg mixture.
- Cooking at too high a heat can burn the outside while leaving the inside uncooked.
- Skipping the butter can lead to sticking and uneven browning.
Helpful Tips
- Use day-old bread for the best texture.
- Add a pinch of salt to enhance flavor.
- Experiment with different spices like nutmeg for variety.
- Consider adding chocolate chips or nuts for extra flavor.
- Serve immediately for the best taste and texture.
FAQs
What type of bread is best for Pain Perdu?
Brioche or challah is ideal due to its rich texture, but any stale bread will work. The key is to ensure it’s not too fresh to absorb the egg mixture without becoming mushy.
Can I make Pain Perdu ahead of time?
While it’s best enjoyed fresh, you can prepare the egg mixture in advance and store it in the fridge. Just soak and cook the bread when you’re ready to serve.
How can I make Pain Perdu healthier?
Opt for whole grain bread, reduce sugar, and use low-fat milk. You can also serve with fresh fruit instead of syrup to cut down on sweetness.
What toppings can I use?
Besides maple syrup and whipped cream, consider yogurt, fresh fruit, or even a sprinkle of nuts for added texture and flavor.
Is Pain Perdu the same as French toast?
Yes, Pain Perdu is essentially the French version of French toast, emphasizing the use of stale bread to avoid waste.
Conclusion
Pain Perdu is a delightful way to transform stale bread into a scrumptious treat. Whether enjoyed as a breakfast or dessert, this classic dish offers warmth and comfort, making it a favorite in many homes. With simple ingredients and a quick preparation time, it’s perfect for any occasion.
Pain Perdu
Ingredients
- 4 slices of stale bread preferably brioche or challah
- 2 large eggs
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Butter for frying
- Maple syrup for serving
- Whipped cream for garnish
- Powdered sugar for dusting
Instructions
- Whisk the eggs in a large bowl.
- Add the milk, sugar, vanilla extract, and cinnamon to the eggs.
- Whisk until well combined and smooth.
- Heat a skillet over medium heat and add a pat of butter.
- Dip each slice of stale bread into the egg mixture, coating both sides.
- Place the coated bread in the skillet and cook until golden brown, about 3-4 minutes per side.
- Remove from the skillet and keep warm in a low oven if cooking multiple slices.
- Repeat with remaining slices, adding more butter as necessary.
- Serve warm with maple syrup and a dollop of whipped cream.
- Dust with powdered sugar before serving.
