How to Make Pain Perdu
- Take the bread and cut it into 2 inches thick slices. Place it on a wire rack so that it dries out a little while you prepare other things.
- In a large bowl, whisk the eggs to blend. Melt the butter in a saucepan and allow it to cool slightly.
- Whisk the sugar, milk, heavy cream, Armagnac, and vanilla extract into the egg.
- After the butter has cooled down a bit, start pouring it into the bowl containing mixture and whisk it at the same time to prevent the eggs from scrambling.
- Keep whisking until the mixture is completely homogenous and smooth
- Place the bread in a tray or dish that is large and deep enough to cover the bread entirely in custard and is able to hold it in a single layer.
- Cover it and place in refrigerator for a day. Make sure that you keep turning the bread over a few times in between so that both sides get equally soaked in custard.
- Take out the soaked Pain Perdu from the refrigerator and place them carefully on a tray while flipping them one more time.
- Mix 1 tablespoon of sugar and flour and sprinkle half of this mixture on top of the Pain perdu with a sieve and make sure that it gets sprinkled evenly.
- Put butter in a frying pan over medium heat until it starts to melt. Now add the bread with the sprinkle side down on the pan.
- On the other side sprinkle the remaining sugar/flour mixture and flip the bread once it is crisp and golden brown in color on the other side.
- Once both sides are done, place the pan in a preheated oven at 450 degrees for 8 to 10 minutes ensuring the surface gets dark but not burnt.
- Serve while it is hot with milk jam or maple syrup.
- In French, the literal meaning of ‘pain perdu’ is ‘lost bread’
In the south of France, this dish is eaten traditionally on feast days.