Pain perdu means “lost bread” in French. In France, it is traditionally done with bread from the day before and often served as a dessert. This is a way not to waste bread as families would buy fresh bread each day. In Australia, we follow the American trend of doing pain perdu as a breakfast staple. This recipe uses pre-cut commercial brioche which I buy from time to time.
Count one slice per person, two for bigger eaters. I like to add yoghurt and fruits. I do not necessarily add sugar over the pain perdu as the brioche is already quite sweet. If you do it with left-over bread, adding brown sugar, honey or maple syrup is then quite justified.
Ingredients:
For 5 slices
- 5 slices of brioche
- 3 eggs
- 1/2 cup of mil
- a nut of butter
Preparation:
- Beat the eggs and milk together in a large bowl
- Heat up a nut of butter in a non-stick pan. When melted reduce the heat to 2/3 of full power.
- Take a slice of brioche, place it in the egg mixture (for 5 seconds) if the top of the slide was not submerged turn over and repeat, then transfer to the fry-pan. You may be able to fit 2 or 3 slices in the pan.
- After 30 seconds to 1 minute (depending on the heat) turn over, it should be golden brown.
- Once the bottom is also golden brown transfer to a plate and serve.
- Eat warm with fruits, yogurt and honey or brown sugar as wished.
Yum!
