French Toast: The Sweet Pain Perdu

French Toast: The Sweet Pain Perdu

If you have a few slices of brioche, buns, or tartine bread then why not using them to make French Toast? This dish has been known for centuries, since we find traces since antiquity. Each country has its version and its name (the British and the Americans call it “French Toast”, but in France such name doesn’t exist… German have their own name too). It is an ideal way to accommodate the remains of bread or french brioche, and finish a meal on a sweet note! Once your bread slices are golden brown, you sprinkle them with powdered sugar (white or brown) but you can also pour over some warm honey or maple syrup. I did further testing with a red fruit jelly with a scoop of ice melts gently on the warm bread (vanilla, caramel), it’s a real treat!

What ingredients you will need to make French Toasts

Serves 4:

  • 8 slices of brioche, bread which have dried a little bit
  • 2 eggs
  • 1.25 cup (30cl) milk
  • 4 tablespoons (50g) caster sugar
  • Butter


1. In a large dish, break the eggs. Beat them lightly with a fork and sugar, then add the milk gradually.
2. Heat a large skillet with a beautiful piece of butter. Soak bread slices in the beaten eggs. When they are well impregnated on both sides, drop them into the foaming butter. Make brown over medium heat on both sides. It is best to proceed in two steps, so that the slices do not overlap in the pan.
3. Serve warm with sugar, honey, maple syrup or jam.
4. As I’ve said above you can accompany pain perdu with a scoop of vanilla ice and some red fruit coulis.

You can serve with a good farmer apple cider.

Photo by Dominique

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