Time
25 min
Serving
4 persons
Calories
360
Yes, pain perdu is French toast, but a superior one. Unlike regular French toast, this batter cooks into a custardy, crispy coating that leaves the bread creamy and oh so good. The use of good egg bread is a must here. Homemade is best; however, store-bought (such as Hawaiian bread) will work in a pinch. A fresh squeeze of lemon juice and a good dusting of powdered sugar on each serving is traditional.
Ingredients
- slices egg bread: 4 piece
- egg: 1 piece
- unsalted butter: 5 Tbsp
- white sugar: 3 Tbsp
- pinch salt: 1 piece
- ground cinnamon: 0.5 tsp
- pinch ground nutmeg: 1 piece
- all-purpose flour: 0.33333 cup
- milk: 0.75 cup
- vanilla extract: 0.75 tsp
Metric Conversion
Stages of cooking
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Place bread slices on a wire rack to dry while preparing batter.
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Melt 3 tablespoons butter in a saucepan over medium-low heat and allow to cool slightly.
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Whisk egg in a shallow bowl. Whisk sugar, salt, cinnamon, and nutmeg into egg. When butter has cooled slightly, slowly drizzle it into egg mixture while whisking. Add flour to egg mixture, a little at a time, until a smooth thick paste forms. Slowly blend in milk and vanilla; whisk until just smooth and set aside.
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Heat remaining butter in a large skillet over medium heat.
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Dip a bread slice in batter and allow to soak for no more than 30 seconds. Remove from batter and allow excess to drip back into the bowl. Place battered slice in the hot skillet. Repeat with remaining bread slices.
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Cook bread slices until golden, 2 to 3 minutes per side. Serve immediately.
