Pain Perdu Recipe: Buttery Brioche French Toast
Pain Perdu (Classic French Toast)
Pain Perdu (Classic French Toast)
Ingredients
- Three-quarters cup plus one tablespoon heavy cream
- One cup (200 g) white granulated sugar
- Six tablespoons cold unsalted butter, cut into small cubes
- A pinch of fleur de sel or kosher salt
- One and one-quarter cups ice-cold heavy cream
- One-quarter cup mascarpone cheese
- One-quarter cup (28 g) confectioners’ sugar
- Half a vanilla bean, split lengthwise, or two teaspoons (or more) vanilla bean paste or pure vanilla extract
- Four large eggs
- One-third cup (67 g) fine granulated sugar
- Half a vanilla bean, split lengthwise, or two teaspoons vanilla bean paste or pure vanilla extract
- One and one-quarter cups whole milk
- Half a cup heavy cream
- A touch of kosher salt
- One medium brioche loaf, a day old, cut into one-and-a-half-inch slices
- Three tablespoons (or more) cold unsalted butter, divided
- A sprinkle of fleur de sel or flaky sea salt
Instructions
Step 1
Here’s the expanded Step 1 for **Pain Perdu (Classic French Toast)** with clear, conversational cooking instructions: --- **Step 1: Prep your custard base** In a wide, shallow dish—something big enough to submerge slices comfortably—whisk together three large eggs until just combined. Add half a cup of whole milk (or heavy cream for extra richness), a tablespoon of granulated sugar, and a pinch of salt. Stir until the mixture looks smooth and slightly frothy on top. The bowl should be big enough to hold a few slices at once without crowding—think of it like a little egg bath for your bread. Crank your skillet or griddle to medium-low heat and let it warm while you soak the bread. You’re aiming for a gentle sizzle when the first slice hits the pan, not a frantic spit. If you’re using thicker slices, like a day-old baguette or brioche, plan on soaking them a little longer—about 20 seconds per side—so the custard has time to really soak in. ---
Step 2
Here’s the expanded Step 2 for **Pain Perdu (Classic French Toast)** with clear, conversational cooking instructions: --- **Step 2: Coat the bread in egg mixture** In a wide, shallow dish (like a pie plate), whisk the eggs with the milk, sugar, vanilla, and a pinch of salt until just combined—no need to overmix. Dip each slice of bread in the mixture, letting it soak for about 10 seconds per side so it drinks up the custard without falling apart. You’re aiming for full coverage, but don’t let it sit too long or it’ll get soggy. If your bread is stale or thick, press it gently with a spatula to help the mixture penetrate. ---
Step 3
Step 3: Gently slide each slice of bread into the egg mixture, letting it soak for about 20 seconds per side. You'll know it's ready when the edges look a little translucent and the center feels soft but holds its shape—no need to press it down, just let the custard do its magic. Work in batches if your skillet isn't big enough, so you don't crowd the pan.
Nutrition Information
My Tip
Before whisking in the eggs, let the cream and milk mixture sit at room temperature for 10 minutes—this small step helps the custard soak into the bread more evenly without making it soggy.
Leftovers
Store leftovers in a single layer on a parchment-lined tray, uncovered, so the crust stays crisp. Reheat in a 300°F oven for 5–7 minutes—just enough to warm through without turning soggy.
Make It Your Own
Try swapping the heavy cream for coconut cream and the mascarpone for thick Greek yogurt for a lighter, dairy-free version that still delivers a rich, custardy soak.