Pain Perdu

Name: Pain Perdu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 8 slices day-old French bread or po' boy loaf, 1-inch slices; 4 large eggs; 1 cup whole milk; 1/4 cup heavy cream; 2 tbsp granulated sugar; 1 tsp pure vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 4 tbsp unsalted butter; 1/4 cup cane syrup or pure maple syrup; 2 tbsp powdered sugar

The Cajun answer to French toast: thick slices of day-old French bread soaked in a rich custard batter, pan-fried in butter until golden, and served with cane syrup or powdered sugar.

25 minEasyServes 4420 cal/serving

CajunBreakfastStovetopVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

8 slices day-old French bread or po' boy loaf, 1-inch slices
4 large eggs
1 cup whole milk
1/4 cup heavy cream
2 tbsp granulated sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 tbsp unsalted butter
1/4 cup cane syrup or pure maple syrup
2 tbsp powdered sugar

Instructions

1

Whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tbsp granulated sugar, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg in a shallow baking dish until well combined.
2

Submerge 8 slices 1-inch slices day-old French bread or po' boy loaf in the custard mixture and let soak for 2 minutes per side until the bread has absorbed the custard but is not falling apart.
3

Melt half of 4 tbsp unsalted butter in a large skillet or griddle over medium heat until foamy.
4

Working in batches, cook the soaked bread slices until deep golden brown, about 3 minutes per side. Add more unsalted butter between batches as needed.
5

Serve immediately, dusted with 2 tbsp powdered sugar and drizzled with 1/4 cup cane syrup or pure maple syrup.

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Questions

What is Pain Perdu?

The Cajun answer to French toast: thick slices of day-old French bread soaked in a rich custard batter, pan-fried in butter until golden, and served with cane syrup or powdered sugar. This reference files it under Cajun breakfast: made on the stovetop, rated easy and about 25 minutes start to finish.

What should Pain Perdu look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until deep golden brown.

Is there a substitute for maple syrup in Pain Perdu?

The entry for Pain Perdu calls for 1/4 cup cane syrup or pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Can I make Pain Perdu dairy-free?

Yes. The dairy in Pain Perdu is 1 cup whole milk, 1/4 cup heavy cream, 4 tbsp unsalted butter. Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Pain Perdu vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup whole milk, 1/4 cup heavy cream, 4 tbsp unsalted butter and 4 large eggs. For fully plant-based entries, see the vegan breakfast collection.

How do I store and reheat Pain Perdu?

Refrigerate what is left of Pain Perdu within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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