Name: French Toast (Pain Perdu)
Total time: 25 min
Yield: 4
Ingredients: 50cl milk; 2 eggs; 50g sugar; 40g vanilla sugar; 150g Mycryo cocoa butter; 6 slices of white bread, stale bread or brioche; Orange blossom water; Castor sugar

French Toast (Pain Perdu)

Serves: 4

Time: 25 minutes

Difficulty:

Published on : 9 Nov. 2012

Author: Chef Philippe

19 ratings

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Originally a humble dish made from simple, affordable ingredients—hard bread, milk, eggs, sugar, and butter—French toast has since been reimagined by the finest chefs. But where did the name "pain perdu" (lost bread) come from? One explanation lies in the bread itself, which was too stale to be eaten as is, so it was transformed. Another theory is linked to the first Monday after Epiphany, often known as "Lost Monday", when the dish was traditionally eaten. Interestingly, this bread was originally given to animals before being repurposed in tightly-woven canvas sacks for flour storage. Over time, the recipe spread throughout France, with each region adding its own unique twist. Today, French toast has become a beloved dish enjoyed far beyond France's borders!

Method for French Toast (Pain Perdu):

Before starting this Pain Perdu recipe, make sure you have organised all the necessary ingredients.

In a mixing bowl, crack the eggs and pour the caster sugar and vanilla sugar.

Blanch the preparation with a whisk , then pour the cold milk.

Combine well. Add orange blossom water to your taste (optional).

Cut the white bread, stale bread or brioche into 1.5 or 2cm thick slices.

Steep the bread slices into the preparation.

Remove them gently, making sure not to break them...

... and coat them with Mycryo butter on both sides. Mycryo butter is a powder cocoa butter and makes a perfect substitute to butter. No need to use extra fat, the bread is lighter and delicious.