Pain Perdu Recipe

Bread: Preferably brioche or challah stale bread, which are rich and tender, perfect for soaking up the egg mixture.

Eggs: Essential for creating the custard-like mixture that coats the bread.

Milk: Adds creaminess to the egg mixture, helping to soak the bread thoroughly.

Sugar: Provides a touch of sweetness to balance the flavors.

Vanilla extract: Adds a rich, aromatic flavor to the mixture.

Salt: Enhances the overall flavor by balancing the sweetness.

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

To achieve the perfect Pain Perdu, make sure your bread is slightly stale. Fresh bread can become too soggy when dipped in the egg mixture. If you don't have stale bread, you can lightly toast fresh slices to dry them out a bit. This will help the bread absorb the egg mixture without falling apart and will result in a beautifully crisp exterior and a custardy interior.

• brioche or challah stale bread - Substitute with French baguette: French baguette has a similar texture and can absorb the custard mixture well.

• brioche or challah stale bread - Substitute with sourdough bread: Sourdough bread provides a slightly tangy flavor and a sturdy texture that holds up well when soaked.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency and mild flavor.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor.

• sugar - Substitute with honey: Honey adds natural sweetness and a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the dish.

• 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 provides a slightly different mineral content and flavor.

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

• butter - Substitute with margarine: Margarine is a plant-based alternative that mimics the texture and cooking properties of butter.

• Allow the pain perdu to cool completely at room temperature before storing. This helps prevent condensation, which can make the bread soggy.
• Place the cooled slices in an airtight container or wrap them tightly in plastic wrap. If using a container, ensure it is sealed properly to maintain freshness.
• For short-term storage, keep the pain perdu in the refrigerator. It will stay fresh for up to 3 days. When ready to eat, reheat in a skillet over medium heat or in a toaster oven until warmed through.
• For longer storage, freezing is an excellent option. Lay the slices on a baking sheet in a single layer and place in the freezer. Once frozen, transfer the slices to a freezer-safe bag or container. This prevents the slices from sticking together.
• Label the container or bag with the date to keep track of storage time. Frozen pain perdu can be stored for up to 2 months.
• When ready to enjoy, reheat the frozen slices directly from the freezer. Preheat your oven to 350°F (175°C) and place the slices on a baking sheet. Heat for about 10-15 minutes or until warmed through. Alternatively, use a toaster oven or skillet for reheating.
• To maintain the best texture and flavor, avoid microwaving the pain perdu as it can make the bread rubbery.

• Preheat your oven to 350°F (175°C). Place the leftover Pain Perdu on a baking sheet and cover it with aluminum foil. Heat for about 10-15 minutes until warmed through. This method helps maintain the crispy exterior and soft interior.

• For a quicker option, use a toaster oven. Set it to medium heat and toast the Pain Perdu for about 5-7 minutes. This will give you a nice, crispy texture without drying it out.

• If you're in a rush, the microwave can be your friend. Place the Pain Perdu on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes. This method is fast but may result in a slightly softer texture.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the Pain Perdu in the skillet and cook for 2-3 minutes on each side until heated through and crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Pain Perdu in the basket and cook for 3-5 minutes. This method will give you a crispy exterior similar to the original cooking process.

• Mixing bowl: Use this to whisk together the eggs, milk, sugar, vanilla extract, and salt.

• Whisk: Essential for combining the ingredients smoothly in the mixing bowl.

• Skillet: This is where you will cook the soaked bread slices until they are golden brown.

• Spatula: Handy for flipping the bread slices in the skillet to ensure they cook evenly on both sides.

• Measuring cups: Necessary for accurately measuring the milk and sugar.

• Measuring spoons: Use these to measure out the vanilla extract and salt.

• Bread knife: Useful if you need to slice the bread before dipping it into the egg mixture.

• Plate: Place the cooked bread slices here before serving.

• Serving platter: Ideal for presenting the finished pain perdu with your favorite toppings.

• Butter knife: Use this to spread the butter in the skillet before cooking the bread slices.

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

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

Preheat the skillet: Ensure the skillet is hot before adding butter to speed up cooking.

Batch cooking: Cook multiple slices of bread at once if your skillet is large enough.

Use a non-stick skillet: A non-stick skillet requires less butter and makes flipping easier, saving time.