It’s like French toast, but made from croissant bread and butter pudding. Yes, it’s as good as it sounds.
Pain Perdu: The Ultimate French Toast Recipe with History and Chef-Led Cooking Tips
Pain Perdu, also known as French toast, is a dish that has been enjoyed for centuries. With its rich cultural history and simplicity, Pain Perdu has transformed from a humble recipe used to reduce food waste into a gourmet experience often found in high-end restaurants. Let’s dive into the origins of this dish, why it’s loved by chefs and home cooks alike, and how you can create it in your own kitchen.
What is Pain Perdu?
Literally translating to “lost bread” in French, Pain Perdu was traditionally made as a way to use up stale bread and avoid wastage. The dish involves soaking slices of day-old or slightly stale bread in a mixture of eggs, milk, sugar, and vanilla before frying them to golden perfection. The result is a delicious, custard-like texture with a crisp outer layer, perfect for a breakfast treat, brunch, or even dessert.
The History Behind Pain Perdu
Pain Perdu has roots dating back to Ancient Rome, where a similar recipe called Aliter Dulcia was documented in the cookbook Apicius. Over time, the recipe spread globally, becoming the “French toast” we know in English-speaking countries.
Despite its humble origins, Pain Perdu has been reimagined by chefs around the world, with modern variations using brioche, sourdough, or even gluten-free bread, often paired with seasonal fruits, syrups, and gourmet toppings.
Why You’ll Love Cooking Pain Perdu at Home
This dish is the perfect blend of convenience and indulgence. Whether you’re looking for a quick breakfast recipe or a way to impress guests at brunch, Pain Perdu is a versatile choice. The basic ingredients—eggs, milk, sugar, and bread—are pantry staples, making it a great last-minute dish that doesn’t require a trip to the grocery store.
For the home cook, this recipe is a great introduction to working with custards and learning how to balance textures, from the crispy fried exterior to the rich, creamy centre. Best of all, Pain Perdu can be adapted with your favorite flavours: think of vanilla, cinnamon, orange zest, or even chocolate!
Why Pain Perdu Deserves a Spot in Your Recipe Repertoire
Pain Perdu isn’t just a delicious dish, it’s a piece of culinary history that has evolved into a gourmet delight. Whether you’re a seasoned chef or a home cook, mastering Pain Perdu allows you to explore traditional French flavours while adding your own twist. Its versatility and simple ingredients make it the perfect dish to elevate your breakfast game or surprise your loved ones with a treat that’s both comforting and sophisticated.
If you’re ready to dive into the world of French cuisine, this easy yet elegant recipe will give you a true taste of French tradition—right from your kitchen.
By making Pain Perdu part of your breakfast or brunch routine, you’ll not only enjoy a dish steeped in history but also one that is endlessly customisable to suit your tastes. Try out the chef-led Pain Perdu recipe and elevate your next morning meal with a touch of French sophistication!
PrintPain Perdu
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Category: Breakfast, Dessert
- Cuisine: French
Ingredients
- 200ml whole milk
- 200ml double cream
- 3 eggs
- 75g dark marmalade (plus extra)
- 1 tsp vanilla extract
- Pinch of salt
- 300g croissants, brioche or a mixture of leftovers
- 70g melted butter
To serve
- 2 tbsp muscavado sugar
- 2 tbsp whisky
- 100g clotted cream
- Butter for frying
- More marmalade
Instructions
- Bring the milk and cream to a simmer.
- Put the marmalade, eggs, vanilla and salt in a blender and whizz.
- Pour the hot milk over the eggs whilst whisking. Once fully combined leave to cool a little. Line the sides and bottom of your loaf tin with baking paper and oil lightly.
- Preheat the oven to 160 degrees and place in a Bain Marie (you will need a deep roasting tin big enough to hold the loaf tin with enough hot water in to come halfway up the sides).
- Melt the butter. Crumble or break up the left brioche and place in a large bowl. Pour over the butter and stir to coat, now pour on the custard and combine well.
- Tip the pudding mixture into the mould / loaf tin and press down with moderate pressure. Cover in foil, taking care to crimp to seal well around the edges and place in the Bain Marie.
- After one hour have a look at the pudding, if it is nearly set (doesn’t wobble too much when you shake it) take it out, or if it needs a little longer, try again after 15 minutes. It will continue to set a little as it cools.
- Place a heavy weight on top and leave to cool. (You can speed this up using an ice bath, or leave overnight in the fridge.)
- In a small bowl, mix together the muscavado and whisky. Leave the sugar to dissolve and break down any lumps. When ready, beat the clotted cream and stir in the whisky and sugar syrup until blended. Chill until ready to eat.
- When you are ready to eat, remove the pudding from the tin and slice.
- Heat a little buttery in a non-stick frying pan and gently caramelise the slices of pudding on both sides. Melt in a spoonful or two more marmalade and baste the pudding slices with the butter / maramalade mix.
- Eat hot, dusted with icing sugar and topped with a good dollop of the whisky clotted cream.
Notes
- 4×8 inch loaf tin
