Pain Perdu Recipe

Bread: Thick slices of stale bread are ideal for soaking up the egg mixture without falling apart.

Eggs: These provide the base for the custard-like mixture that coats the bread.

Milk: Adds creaminess to the egg mixture, making the toast rich and tender.

Sugar: A touch of sweetness to balance the flavors.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Salt: A pinch to balance the sweetness and enhance the other flavors.

Butter: Used for frying the bread to a golden brown perfection.

To ensure your bread absorbs the egg mixture evenly, let it soak for a few extra seconds on each side. This will help the Pain Perdu achieve a custard-like texture inside while remaining crispy on the outside.

• stale bread - Substitute with brioche: Brioche is rich and slightly sweet, making it a great alternative for a more indulgent pain perdu.

• stale bread - Substitute with challah: Challah has a similar texture and richness, perfect for soaking up the egg mixture.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. This is a good vegan alternative.

• milk - Substitute with almond milk: Almond milk provides a dairy-free option while maintaining a similar consistency.

• milk - Substitute with coconut milk: Coconut milk adds a subtle coconut flavor and is also dairy-free.

• sugar - Substitute with honey: Honey can add a different sweetness and a slight floral note.

• sugar - Substitute with maple syrup: Maple syrup offers a rich, caramel-like sweetness.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• vanilla extract - Substitute with cinnamon: Cinnamon adds a warm, spicy note that pairs well with the other ingredients.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a slight coconut flavor.

• butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor.

• Allow the pain perdu to cool completely at room temperature. This prevents condensation, which can make the bread soggy.

• For short-term storage, place the cooled slices in an airtight container or wrap them individually in plastic wrap. Store them in the refrigerator for up to 3 days.

• If you plan to freeze the pain perdu, lay the slices on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the slices to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.

• To reheat refrigerated pain perdu, preheat your oven to 350°F (175°C). Place the slices on a baking sheet and heat for about 10 minutes, or until warmed through.

• For frozen slices, you can either thaw them overnight in the refrigerator or reheat directly from frozen. If reheating from frozen, increase the oven time to 15-20 minutes.

• Alternatively, you can reheat the slices in a toaster or toaster oven. This method helps to retain the crispiness of the pain perdu.

• If you prefer a quicker method, microwave the slices on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Serve the reheated pain perdu with your favorite toppings, such as fresh berries, maple syrup, or a dusting of powdered sugar.

• Preheat your oven to 350°F (175°C). Place the leftover pain perdu on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes, or until heated through. This method helps maintain the bread's crispy exterior while warming the inside.

• For a quick reheat, use a toaster oven. Set it to medium heat and toast the pain perdu for 5-7 minutes. This will give you a nice, crispy texture without drying out the bread.

• If you're in a hurry, the microwave can be your friend. Place the pain perdu on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 30-60 seconds, checking halfway through to ensure it doesn't become soggy.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of butter or oil to the pan, then place the pain perdu slices in the skillet. Cook for 2-3 minutes on each side, or until heated through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pain perdu slices in the basket in a single layer. Air fry for 3-5 minutes, or until heated through and crispy. This method is great for retaining the bread's texture.

• Mixing bowl: A large bowl used to whisk together the eggs, milk, sugar, vanilla extract, and salt.

• Whisk: A tool used to blend the ingredients in the mixing bowl until smooth.

• Frying pan: A flat-bottomed pan used to cook the soaked bread slices.

• Spatula: A utensil used to flip the bread slices in the frying pan to ensure they cook evenly on both sides.

• Measuring cups: Used to measure out the milk and sugar accurately.

• Measuring spoons: Used to measure the vanilla extract and salt precisely.

• Knife: Used to cut the bread into thick slices if not pre-sliced.

• Plate: Used to serve the cooked pain perdu once it is ready.

• Serving utensils: Used to add your favorite toppings to the pain perdu before serving.

Use stale bread: Stale bread absorbs the egg mixture better, reducing soaking time.

Pre-mix ingredients: Whisk the eggs, milk, sugar, vanilla extract, and salt the night before to save time in the morning.

Preheat the pan: Heat the frying pan while preparing the bread to ensure it’s ready for cooking immediately.

Batch cooking: Cook multiple slices of bread at once if your pan is large enough to save time.

Serve with simple toppings: Use quick toppings like maple syrup or fresh fruit to avoid extra preparation time.