3 Secrets for the BEST Pain Perdu Recipe
My pain perdu recipe is the kind of breakfast that feels downright luxurious. I soak thick slices of bread in a rich custard, then cook them until they’re crispy and golden on the outside while staying soft and creamy in the center. It’s cozy, decadent, and surprisingly easy to make at home.
Janet – ⭐⭐⭐⭐⭐ These thick slices of heaven is what my dreams were made of! I am in love with these and will only make this recipe ever again!
Sommer’s Recipe Highlights
Rich Flavors – Every bite of this pain perdu will make you forget the American classic. The thick brioche soaks up all the cream and eggs, resulting in a seriously rich and indulgent bite full of flavor. Simple Ingredients – This might be a French recipe, but it’s made with a handful of easy-to-find ingredients like half and half, eggs, sugar, and of course, a buttery loaf of brioche. Plus, this impressive breakfast dish comes together in a matter of minutes! Great for Old Bread – I love that this pain perdu recipe gives life (and a whole lot of it) to stale bread. I really have a hard time giving up bread that’s close to its expiration, so this is a wonderful and delicious way to cook it.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post. Do the prep work – To kick off this recipe, I start by preheating the oven to 275 degrees Fahrenheit. This acts as a warmer, so the first pieces stay toasty as you work in batches. Make the egg mixture – Then, I grab a large bowl and add in the half and half, egg yolks, sugar, vanilla and a pinch of salt. I mix that up until everything is combined really well. Slice the bread – I love this part… I cut the brioche loaf into thick slices about 1 inch each. Soak – Now, I soak a couple of pieces of bread in that egg mixture for about a minute, making sure that both sides get coated. It’s really important not to soak it for too long, otherwise the bread will totally break apart. Fry – I heat up a griddle, or frying pan is fine, too, and melt some of th
Storing
Like my crispy waffle recipe, this recipe tastes its best when it is freshly made, but if you do end up having extra afterward, leftovers can be stored in an airtight container in the fridge for up to 3 days.
