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Pain Perdu

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Adjust Servings:
For Custard :
1/2 cup whole milk
1/2 cup heavy cream
2 Large eggs
3 tbsp granulated sugar
1 tbsp Armagnac
1 tsp Vanilla extract
For Pain Perdu :
2 slices batard
2 tbsp cultured unsalted butter
1 tbsp superfine sugar
1 tbsp all-purpose flour

Nutritional information

360 Kcal
19.1 g
39.1 g
8.1 g
109 mg
274 mg

Pain Perdu

  • Sweet
  • 20 mins
  • Serves 4
  • Easy


  • For Custard :

  • For Pain Perdu :

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.

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