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Pain Perdu Belge
Belgian French Toast
Pain Perdu, meaning 'lost bread' in French, is Belgium's beloved take on French toast. It elevates stale bread into a decadent treat by soaking thick slices in a rich custard of eggs, milk, and cream, then pan-frying them to a golden crisp. Often served as a dessert or a special breakfast, it can be customized with various toppings.
🧂 Ainekset
- 4 slices Day-old brioche or sturdy white bread(about 3/4-inch thick)
- 3 large Large eggs
- 0.75 cup Whole milk
- 0.5 cup Heavy cream(optional, for extra richness)
- 4 tbsp Granulated sugar(divided)
- 1 tsp Vanilla extract
- 0.5 tsp Cinnamon
- 1 pinch Pinch of salt
- 4 tbsp Unsalted butter(for frying)
- 1 tbsp Powdered sugar(for dusting)
- 1 cup Fresh berries or fruit compote(for serving)
- 0.25 cup Maple syrup(for serving)
👨🍳 Ohjeet
- 1
In a shallow dish (like a pie plate or casserole dish), whisk together the eggs, milk, heavy cream (if using), 2 tablespoons of the granulated sugar, vanilla extract, cinnamon, and salt until well combined.
💡 Ammattilaisvinkit: Using a shallow dish allows the bread to soak evenly. - 2
Place the slices of day-old bread into the custard mixture. Let them soak for about 5 minutes per side, or until they have absorbed a good amount of the custard but are not falling apart. For a richer, more custardy result, you can cover and refrigerate for up to 24 hours.
💡 Ammattilaisvinkit: The bread should be well-soaked but still hold its shape. - 3
Heat 1 tablespoon of butter in a large non-stick skillet over medium heat until shimmering. Carefully place 2 slices of soaked bread into the skillet, ensuring not to overcrowd the pan.
💡 Ammattilaisvinkit: Use enough butter to ensure a golden-brown crust. - 4
Cook for 2-3 minutes per side, until golden brown and cooked through. Transfer the cooked slices to a plate and keep warm (you can place them on a baking sheet in a low oven).
💡 Ammattilaisvinkit: Adjust heat as needed to prevent burning. - 5
Repeat with the remaining 3 tablespoons of butter and the remaining bread slices. Mix the remaining 2 tablespoons of granulated sugar with the powdered sugar and sprinkle over the cooked pain perdu.
💡 Ammattilaisvinkit: Wipe the pan clean between batches if necessary. - 6
Serve immediately with fresh berries, fruit compote, or maple syrup.
💡 Ammattilaisvinkit: A dusting of powdered sugar adds a final touch of sweetness.
💡 Ammattilaisvinkit
- ✓Using day-old bread is key, as it absorbs the custard better without becoming mushy.
- ✓Brioche or challah bread works exceptionally well due to their rich, eggy texture.
- ✓For an even more decadent version, consider adding a splash of brandy or rum to the custard.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Top with caramelized apples, pears, or a dollop of whipped cream.
- Add a tablespoon of Armagnac or brandy to the custard for an adult twist.
- For a savory version, omit the sugar and cinnamon and serve with bacon or cheese.