Pain Perdu
Pain Perdu, La Cuisine de Philippe
Section titled “Pain Perdu, La Cuisine de Philippe”Description
Section titled “Description”Pain perdu — French for “lost bread” — is the original French toast, built for using up a stale loaf. Day-old bread soaks briefly in a vanilla and rum custard, then pan-fries in butter until deep golden. Based on the recipe by La Cuisine de Philippe.
Yield: 2 servings · Total time: 20 minutes
Vegetarian Eggs Dairy GlutenIngredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| day-old country loaf or baguette (~2cm thick) | x4 slices |
| large eggs, room temperature | x2 |
| whole milk | 300g (300ml) |
| brown sugar, packed | 50g (~¼ cup) |
| vanilla extract | 5g (1 tsp) |
| dark rum (optional) | 14g (1 tbsp) |
| unsalted butter, divided | 40g |
| mixed fresh berries (optional garnish) | 100g |
| Items |
|---|
| large skillet or pan |
| shallow bowl or dish |
| whisk |
| paper towels |
Recipe
Section titled “Recipe”-
Make custard: Whisk together eggs, brown sugar, vanilla, and rum (if using) until frothy. Add milk and whisk until smooth.
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Soak bread: Working in batches, dip each bread slice into the custard for 10–15 seconds per side — long enough to absorb but not fall apart.
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Cook first batch: Melt 20g butter in a skillet over medium heat until foamy. Add 2 slices and cook for 2–3 minutes until deep golden brown on the bottom.
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Flip: Turn and cook the second side for another 2–3 minutes until evenly golden.
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Drain and repeat: Transfer to a paper towel-lined plate. Melt the remaining 20g butter and repeat with the second batch.
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Serve: Plate hot and garnish with fresh berries if using.
Per serving · Estimated values