Pain Perdue II (French Toast)

4 servings Prep: 5 m Cook: 10 m Total: 15 m Beginner
5.0/5 (3)
Pain Perdue II (French Toast)
Pain Perdue (“lost bread”) is Louisiana’s answer to French toast, a delicious way to use day-old bread for breakfast or supper. This classic recipe with eggs, cinnamon, and vanilla turns stale bread into golden, crispy slices perfect topped with syrup, powdered sugar, or even a cooked egg.

Ingredients

4 servings
  • 3 eggs
  • 3 tbsp granulated sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon or nutmeg
  • 1/4 cup half and half or whole milk
  • Butter for pan frying
  • Any type of 1 day old bread, sliced - raisin toast or French Bread

Step-by-Step Instructions

  1. In a medium glass bowl, beat the eggs and sugar together to “melt” the sugar. Add the vanilla, milk and cinnamon.
  2. Dip the bread into the mixed batter.
  3. Pan-fry the bread in a skillet with melted butter over medium heat until brown on both sides, about 3-4 minutes per side. Coat with powdered sugar or warm syrup.
  4. Three or four day old bread will soak up less of the batter.

Common Problems and Solutions

Q: Why is my Pain Perdue soggy instead of crispy?

A: Make sure your skillet is hot enough before adding the bread, and don't oversoak the bread in the batter—a quick dip on each side is enough. Also, use butter that's already melted and sizzling in the pan.

Q: Can I use fresh bread instead of day-old?

A: Yes, but fresh bread will soak up more batter and may become too soggy. Day-old bread has a firmer texture that holds up better during frying and creates a crispier outside.

Tips and Techniques

For extra flavor, try using French bread or thick-sliced Texas toast. If your bread is particularly stale (3-4 days old), it will absorb less batter and stay firmer, which some people prefer for a crispier texture.

Ingredient Substitutions

  • half and half or whole milk: 2% milk or even water
  • cinnamon: nutmeg or a pinch of both
  • granulated sugar: brown sugar or honey

Equipment Needed

  • Medium glass or mixing bowl
  • Whisk or fork for beating eggs
  • Large skillet or griddle
  • Spatula for flipping

Historical Context

Pain Perdue has been a Louisiana breakfast staple for generations, brought by French settlers who valued using every bit of food. The name literally means “lost bread”—bread that would be lost or wasted if not transformed into this delicious dish.