Pain Perdu
Ingredients
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- 4 large egg
- 1 1/2 cups whole milk
- 1/2 cups heavy cream
- 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoons ground nutmeg
- 1/4 teaspoons kosher salt
- 12 ounces French bread – cut into 1-inch thick slices
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- powdered sugar – for dusting (for serving)
- cane syrup – for serving
Instructions
1. Slice the French bread into 1-inch thick slices and set aside; day-old bread is ideal so it soaks without falling apart.
2. In a wide, shallow bowl, whisk the eggs, granulated sugar, kosher salt, ground cinnamon, and ground nutmeg until smooth.
3. Whisk in the whole milk, heavy cream, and vanilla extract until the custard is evenly combined and fluid.
4. Lay the bread slices in a single layer in the custard. Soak 2–3 minutes per side, turning once, until the slices are saturated but still hold their shape.
5. Heat a large nonstick skillet or griddle over medium heat. Melt 2 tablespoons unsalted butter with the vegetable oil.
6. Lift each soaked slice, let excess custard drip back into the bowl, and place it in the hot pan. Cook until deep golden and the custard is set in the center, 3–4 minutes per side; lower the heat to medium-low if it browns too quickly.
7. Repeat with the remaining bread, adding the remaining 1 tablespoon butter to the pan between batches as needed.
8. Dust the pain perdu with powdered sugar and serve hot with cane syrup.
Pain perdu, literally “lost bread,” is a custard-soaked, pan-fried bread that yields a crisp, buttery exterior and a custardy, tender center. In the Creole tradition, it leans rich and aromatic, with warm spices and vanilla supporting the gentle sweetness of the bread. Served hot, it’s finished simply with a snowfall of powdered sugar and a drizzle of cane syrup, delivering a balanced bite that’s indulgent yet comforting.
Rooted in frugality, pain perdu began as a way to revive day-old loaves—especially the airy-crusted French bread beloved in New Orleans. As French and Spanish influences mingled with local ingredients, Louisiana’s Creole kitchens adapted the dish, favoring thicker slices that soak up a flavorful custard. Over time it became a brunch staple across the city, a fixture in home kitchens and café menus where cane syrup often replaces maple to reflect local taste and terroir.