🍞 Pain Perdu (French Toast)
Pain perdu, the French original of French toast, is made by soaking thick slices of brioche in a mixture of egg, milk, sugar, vanilla and cinnamon, then frying them in butter until golden. The outside caramelises while the inside stays soft and custardy. It is served warm as a dessert or a weekend breakfast, often with a dusting of sugar or fresh fruit.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 thick slices brioche (about 240 g)
- 2 eggs
- 200 ml milk
- 2 tbsp sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 20 g butter
Method
- Whisk the eggs, milk, sugar, vanilla and cinnamon in a shallow dish.
- Soak each brioche slice for 20–30 seconds per side so it absorbs the custard without falling apart.
- Melt the butter in a frying pan over medium heat.
- Fry the slices for 2–3 minutes per side until deep golden and caramelised.
- Serve warm, with fresh berries if you like.
How to make it lighter
- Use a non-stick pan and just a thin film of butter: 10 g butter ≈ 75 kcal.
- Top with fresh fruit instead of extra sugar.
- One slice with a bowl of berries makes a satisfying portion.
History
The name means 'lost bread', because the dish was a way to use up stale bread that would otherwise be wasted. Similar recipes for soaking bread in egg and milk and frying it appear in European cookbooks since medieval times.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pain Perdu (French Toast) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →