Classic French Toast | Pain Perdu

I am a French toast fiend. I can eat it at any time of the day. Five time zones away from France, sweet 'Indian' French toast was prepared regularly in our kitchen in India whenever there was left over bread, milk and eggs that needed to be used up. 

Props: Tasting Paris Cookbook by Clotilde Dusoulier

Growing up, I usually found French toast waiting for me as a tea-time snack when I returned home from school. And on days when us school girls sat around in a circle and opened our tiffin boxes at lunch time, I'd readily barter my cheese and cucumber sandwiches with any classmate whose mother had packed French toast for their lunch. 

Years later when I found myself in Paris, I wanted to try real French toast. But oddly enough I had a bit of a difficult time finding it on café breakfast menus. Perhaps because the French prefer lighter petit dejeuner options like a croissant, brioche or pain au chocolat along with their cafe au lait? 

When I finally did find French Toast/ Pain Perdu (meaning 'lost bread' in French) at an upmarket restaurant,  it was a bittersweet moment. I am not sure what I expected, but the 'Pain Perdu' (French toast) in France was not vastly different from the 'French Toast' that I'd been scarfing down in India.

The main difference I noted was that the slices of bread used to make French toast in France were much thicker and in the fancier restaurants they used brioche instead of left over white bread. So while I was slightly disappointed that there was not much difference, the happy reality was I had been eating the real McCoy all along without even realizing it.

French toast with a light dusting of powdered sugar

Over a dozen visits to France have followed, but I have never ordered French toast again. Instead, I opt for buttery croissants or Bostock (a cross between French toast and an almond croissant); things that I would never be able to make on my own. And French toast? This I reserve for making in my own kitchen. So simple to make, it is just impossible to get it wrong.  And it tastes just as good as any French toast ordered in a fancy Parisian restaurant.

How to Make a Quick French Toast or Pain Perdu

(Recipe at the end)

Step 1: Make Custard for French Toast 

Lightly whisk together eggs, milk, cream, sugar, vanilla and cinnamon/ nutmeg to make the custard for French toast.

Make custard for French toast.

Step 2: Dunk day-old white bread/ brioche into the custard

Stale white bread is best since it holds the custard better and does not disintegrate easily. Any white bread will do, but a thick-cut/ thick sliced bread is preferable. If you're feeling fancy, try brioche.

Dip bread in custard

Step 3: Turn bread in custard and allow bread to soak up custard well.

Don't just coat the bread in the custard but turn it a couple of times and allow it to soak up the custard like a sponge. Drain off the excess custard by holding the bread at an angle.

Turn bread a couple of time to soak up custard

Step 4: Grease a hot pan with butter and fry bread on each side until golden brown. 

Flip only once. After flipping the bread to the second side, once the bread starts to puff up, that's when the French toast is done perfectly. At this point, the outside will be crispy and the inside soft and gooey. 

Fry bread on a hot griddle greased with butter

Step 5: Serve hot with a dusting of powdered sugar or syrup/honey/ fresh fruits/ compote.

Serve hot with powdered sugar and honey/ syrup

Recipe for Pain Perdu - French Toast Recipe Using 2 Eggs

French Toast/ Pain Perdu Ingredients:

☐ 6 slices of thick cut, white bread/ brioche

☐2 eggs
☐ 1/3 cup milk
☐ 1/3 cup heavy cream
☐ 1 tablespoon sugar
☐ 1/2 teaspoon vanilla extract
☐ 1/4 teaspoon cinnamon powder
☐ 1/4 teaspoon nutmeg powder
☐ Butter for greasing pan

Step by Step Instructions:

Step 1: Make Custard for French Toast

In a flat casserole dish, lightly beat all ingredients: eggs, milk, cream, vanilla extract, sugar, cinnamon and nutmeg powder.

Step 2: Fry French Toast

Grease a hot griddle with butter. 

Dip a slice of bread into the custard, turning the bread a couple of times to absorb the custard. Lightly shake off excess custard, then carefully place the bread onto the hot griddle. Allow the bread to fry for a few minutes until the fried side turns golden brown.

Using a spatula, flip the French toast over once, greasing the griddle with more butter before flipping the bread over. Fry until the French toast begins to puff up slightly and until the fried side turns golden brown. Lift the toast slightly to check if the toast has turned golden brown and is done. 

Step 3: Serve

Serve hot with a dusting of powdered sugar and extra cinnamon or nutmeg powder (if desired) and a drizzle of syrup or a side of fresh fruit (also optional).

Do you still have left over milk and eggs that you want to finish up? Try my other easy, breakfast/snack recipes:
- Coconut Pan rolls (Anglo Indian style)
- Whole Wheat Pancakes