Pain Perdu: French Toast with Day-Old Baguette

The French don't throw bread away, they invented a better breakfast for it.

Prep 10 min Cook 10 min Serves 4

Golden pain perdu, thick slices of custard-soaked baguette French toast — Photo: Andy Li · CC0 · Wikimedia Commons

Pain perdu means "lost bread", bread one day past its best, rescued. It is older than the name French toast and, made properly with baguette, better: the crust keeps its chew while the middle turns to custard. This is what we make at home with whatever didn't sell by closing. Day-old bread is not a compromise here; it's the point. Fresh bread collapses in the soak, yesterday's drinks it up and holds.

Ingredients

1 day-old baguette, cut on the diagonal into thick slices (about 3 cm)
3 large eggs
250 ml whole milk
2 tablespoons sugar
1 teaspoon vanilla extract
A pinch of salt
Butter, for the pan
To serve: powdered sugar, honey, or sliced banana and a squeeze of lime

Method

Whisk the eggs, milk, sugar, vanilla and salt in a wide, shallow dish until fully blended.
Lay the baguette slices in the custard. Soak 2 to 3 minutes per side, the bread should feel heavy but not falling apart.
Heat a knob of butter in a wide pan over medium heat until it foams.
Fry the slices 2 to 3 minutes per side, without crowding, until deep golden and slightly crisp at the edges.
Add a little more butter between batches. Keep finished slices warm.
Serve hot, dusted with powdered sugar, or go island-style with banana and a squeeze of lime.

Baker's note, If your baguette is very fresh, slice it and leave it out for an hour first. The drier the bread, the silkier the middle.

Questions, answered

Can I make pain perdu with fresh bread?

You can, but day-old bread is genuinely better: it absorbs the custard without falling apart. If your baguette is fresh, dry the slices in a low oven or leave them out for an hour first.

What's the difference between pain perdu and French toast?

They're the same idea, bread soaked in egg custard and fried, but pain perdu is the older French name, meaning 'lost bread,' because it was a way to rescue stale loaves. Made with baguette, the texture is chewier and more interesting than soft sandwich bread.

What bread works best?

A day-old baguette or country loaf with a real crust. The crust holds the slice together while the crumb soaks up custard. Brioche works too for a richer, softer version.