Pain Perdu (Lost Bread) I
Ingredients
- 4 slices stale bread
- 3 eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
- Beat eggs. Add sugar and beat together well. Add vanilla extract to the mixture.
- Heat a greased griddle over medium heat. Dip the bread slices into the egg mixture, coating both sides, and place on griddle. Cook bread over medium heat until golden brown on both sides, about 3-4 minutes per side.
- Roll in powdered sugar, or eat with syrup or cane syrup.
Common Problems and Solutions
Q: Why is my Pain Perdu soggy instead of crispy?
A: Don't oversoak the bread - just a quick dip on each side is enough. Also make sure your griddle is hot enough before adding the bread, and don't overcrowd the pan.
Q: Can I use fresh bread instead of stale?
A: Stale bread works best because it absorbs the egg mixture without falling apart. If using fresh bread, let the slices sit out for an hour or lightly toast them first to dry them out a bit.
Tips and Techniques
Use thick-cut French bread or sturdy white bread for the best texture. The sugar in the egg mixture caramelizes beautifully on the griddle, giving you a slightly crispy, sweet crust.
Ingredient Substitutions
- stale bread: French bread, brioche, or thick-cut white bread
- vanilla extract: cinnamon or nutmeg
Equipment Needed
- Griddle or large skillet
- Mixing bowl
- Whisk or fork
Historical Context
Pain Perdu is found throughout French Louisiana, from Cajun country to New Orleans. The French name literally means “lost bread” - bread that would otherwise be lost or wasted. It’s the Louisiana version of French toast, often richer and sweeter than typical American versions.
