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Pain Perdu with Caramelized Apples

French-style lost bread made from thick brioche slices soaked in a vanilla custard, pan-fried in butter until deeply golden, then topped with warm caramelized apples and a dusting of powdered sugar.

35 minEasyServes 4480 cal/serving

FrenchBreakfastStovetopVegetarianLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 8 slices brioche or challah bread, sliced 1 inch thick
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 2 tbsp granulated sugar (for custard)
  • 2 tbsp unsalted butter (for frying bread)
  • 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, sliced
  • 2 tbsp unsalted butter (for caramelizing apples)
  • 1/4 cup light brown sugar
  • 2 tsp fresh lemon juice
  • 2 tbsp powdered sugar (for serving)

Instructions

  1. 1

    In a wide, shallow dish, whisk together 4 large eggs, 1/2 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 2 tbsp granulated sugar (for custard) until well combined.

  2. 2

    Caramelize the medium apples (Granny Smith or Honeycrisp): melt 2 tbsp unsalted butter (for caramelizing apples) in a skillet over medium-high heat. Add 2 peeled, cored, sliced medium apples (Granny Smith or Honeycrisp) and cook, stirring occasionally, for 3 minutes. Add 1/4 cup light brown sugar and 2 tsp fresh lemon juice; cook until apples are tender and glazed, about 4-5 more minutes. Cover to keep warm.

  3. 3

    Soak 8 slices brioche or challah bread, sliced 1 inch thick in the custard mixture for 30 seconds per side, pressing gently so the bread absorbs the liquid.

  4. 4

    Melt half the 2 tbsp unsalted butter (for frying bread) in a large non-stick skillet over medium heat. Cook the soaked brioche in batches, adding remaining frying butter as needed, until each side is deep golden brown, about 2-3 minutes per side.

  5. 5

    Serve immediately, topped with the warm caramelized apples and 2 tbsp powdered sugar (for serving).

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Questions

What is Pain Perdu with Caramelized Apples?

French-style lost bread made from thick brioche slices soaked in a vanilla custard, pan-fried in butter until deeply golden, then topped with warm caramelized apples and a dusting of powdered sugar. This reference files it under French breakfast: made on the stovetop, rated easy and about 35 minutes start to finish.

What should Pain Perdu with Caramelized Apples look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until apples are tender and glazed. Step 4: cook until each side is deep golden brown.

What can I use instead of powdered sugar in Pain Perdu with Caramelized Apples?

The entry for Pain Perdu with Caramelized Apples calls for 2 tbsp powdered sugar (for serving). In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Can I make Pain Perdu with Caramelized Apples gluten-free?

Yes. The gluten in Pain Perdu with Caramelized Apples is 8 slices brioche or challah bread, sliced 1 inch thick, 2 tbsp unsalted butter (for frying bread). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Is Pain Perdu with Caramelized Apples vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup whole milk, 1/2 cup heavy cream, 2 tbsp granulated sugar (for custard) and 2 tbsp unsalted butter (for frying bread). For fully plant-based entries, see the vegan breakfast collection.

Does Pain Perdu with Caramelized Apples contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Pain Perdu with Caramelized Apples keep?

Refrigerate what is left of Pain Perdu with Caramelized Apples within two hours and eat it within three days. Reheat gently on the stovetop.

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