The “pain perdu” (literally “lost bread”) was invented as a way to eat old hardened bread. Usually called French toast, it is now made with fresh bread or brioche. Today I share with you my dad’s favourite recipe that I make for him on Sundays.
- 2 eggs
- 1/2L of soya milk (of regular milk, almond milk, hazelnut milk…)
- 20g of brown sugar
- 1 small teaspoon of vanilla seeds (about two pods). You can also use vanilla powder.
- 5g of butter
- 3 slices of bread (1cm thick) per person
Preparation: 5 minutes
- Place the eggs the sugar and the vanilla in a bowl. Whisk the ingredients until the eggs start to turn white.
- Incorporate the milk.
- Place the bread slices in a large dish, they should not be on top of each other.
- Pour the preparation on top and let the bread soak for at least 5 minutes.
- Heat up a large pan and butter it generously.
- Flip the bread slices in the batter one last time before placing them in the pan. Cook on both sides until golden brown.
- Serve warm with a bit of icing sugar, jam or chocolate paste.
Last tip: If you’re using older bread, or you like your French toast really soft and creamy like my dad, prepare the batter the night before and let the bread soak overnight. Just cover the dish with a cling film and keep it refrigerated. It will be extra delicious in the morning!