Pain Perdu I

Pain Perdu I


"Yes, this is French toast, but a superior one. Unlike normal French toast this batter cooks into a custardy, crispy coating that leaves the bread creamy and oh so good. The use of good egg bread is a must here. Homemade is best, however store bought (such as Hawaiian bread) will work in a pinch."


servings 360 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Cut the bread and place on a wire rack to dry out a little as you prepare the batter.
  2. Whisk the egg to blend. Melt 3 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it in to the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside.
  3. Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately--a fresh squeeze of lemon juice and a good dusting of powdered sugar is traditional.
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  1. 9 Ratings


In my opinion, for all the effort that it takes to make this - it's not difficult, just tedious - the results are no better than your average slam and dunk French Toast. It also contains an exho...

totally fab 4 breakfast and great on the go (on the highway in the moring on the way back home)

This is an excellent recipe to use as a basic pain perdu recipe, to which you can add warm gnutella and make sandwiches of before french-toasting, or cream cheese and orange marmalade a la Mimi'...

This recipe gets three stars because the word to describe it is "quite", the batter was quite thin, the taste was quite cinnamony and the pain perdue was quite good.

The only thing that makes this different from plain ole french toast is the type of bread you use. It did make a nice batter that coated well though. I just used french bread left from NY's dinn...

This was very good! So filling and needed nothing on top! I put a little powdered sugar on it, but my fiance liked it plain! Very good and will be making it again!!!

Best French Toast I've ever made! Sweet, moist, and tasty! Only sprinkled powdered sugar when it was done. It was a hit with the whole family!