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

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.

Questions

Can I make Pain Perdu dairy-free?

Yes. The dairy in this entry 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.

Can I make Pain Perdu gluten-free?

Yes. The gluten in this entry is 8 slices day-old French bread or po' boy loaf, 1-inch slices. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pain Perdu keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Pain Perdu?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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