Pain Perdu

This Pain Perdu recipe transforms day-old brioche into a luxurious French toast. Slices are soaked in a rich vanilla-scented custard, pan-fried to golden perfection, and served with fresh strawberries, toasted almonds, and a dusting of powdered sugar. It offers a delightful balance of crisp exterior and tender, flavorful interior, perfect for a decadent breakfast or dessert.

Print Recipe

Course Breakfast

Cuisine American

Servings 8 people

Calories 1431.1 kcal

Equipment

1 Large Mixing Bowl
1 Whisk
1 Shallow Dish or Plate Wide enough to soak bread
1 Large Non-stick Skillet or Griddle
1 Spatula

Ingredients

Main

3/4 cup whole milk or half-and-half
3 large eggs
4 tablespoons granulated sugar divided
1/2 teaspoon vanilla extract
Pinch kosher salt
4 3/4-inch thick slices day-old brioche bread
2 cups strawberries
2 tablespoons unsalted butter divided
2 tablespoons sliced almonds preferably toasted
Powdered sugar for dusting

Instructions

In a large shallow dish or bowl, whisk together the milk or half-and-half, eggs, 2 tablespoons of granulated sugar, vanilla extract, and kosher salt until well combined and frothy.
Place the brioche slices into the custard mixture, allowing each side to soak for about 30 seconds to 1 minute, ensuring they are thoroughly moistened but not soggy.
While the bread soaks, prepare the strawberries by rinsing and slicing them as desired for garnish.
Heat 1 tablespoon of unsalted butter in a large non-stick skillet or on a griddle over medium heat until melted and shimmering.
Carefully transfer two soaked brioche slices to the hot skillet, ensuring not to overcrowd the pan.
Cook for 2-4 minutes per side, or until deeply golden brown and cooked through, adjusting heat as needed to prevent burning.
Transfer the cooked Pain Perdu to a serving plate and keep warm while you repeat the process with the remaining butter and brioche slices.
Sprinkle the remaining 2 tablespoons of granulated sugar over the cooked Pain Perdu.
Garnish generously with sliced fresh strawberries and toasted sliced almonds.
Dust with powdered sugar just before serving for an elegant finish.

Notes

Using day-old brioche is crucial; its slightly stale nature prevents sogginess and allows for a beautiful, even soak. Avoid over-soaking, especially with brioche, as it can become too delicate. Aim for about 30-60 seconds per side. When cooking, maintain a consistent medium heat to achieve that desirable deep golden crust without burning the exterior before the interior is warmed through. Butter is key for flavor and browning; ensure it's melted and shimmering before adding the bread. For an elevated flavor profile, consider adding a pinch of cinnamon or nutmeg to the custard, or a touch of orange zest for brightness. Serve immediately to enjoy the contrast of the crisp exterior and tender, custardy interior.