When I was young, my mother used to cook French toast for us, me and my brother. It was simple but we loved it because it was delicious and, of course, it was French! French Toast is definitely for Sunday breakfast or brunch. Don’t forget to use stale bread. Traditionally hard bread is eaten dipped in egg and milk mixture and fried, which was a way to consume left-over bread during the week in France. Enjoy!
French Toast (Pain Perdu) Recipe
Prep time: 5 min
Cooking time: 10 min
- 4 slices of Pain de mie (sandwich bread)*
- 1 egg, medium-sized
- 2 tablespoons white sugar (25 g)
- 1 1 / 4 cup whole milk (300 ml)
- 1/2 teaspoon pure vanilla exract (2 g)
- Pinch of salt
- 1/5 stick butter (20 g), for cooking
- Confectioners’ sugar and ground cinnamon for serving (optional)
1. In a bowl, add in egg, salt, sugar, and vanilla extract and whisk until combined. Add in milk and whip to combine.
2. Dip bread slices into the egg mixture, one at a time.
3. On a high heat, melt 1 tablespoon of butter in a pan. Then reduced to medium heat and pan-fry the bread for 2 minutes each side or until golden brown. Then, transfer to a plate lined with paper towel to remove excess oil.
4. Serve when hot.
Just before serving, dust with confectioner’s sugar and ground cinnamon. (optional)
French toast can be served with maple syrup, honey, butter, banana, strawberries, and/or blueberries.
Also delicious with pieces of stale baguette, and a pinch of grated orange zest or a splash of orange blossom (neroli) water as variations… – from Linda, with whom I went to LCB.
Directions in images