Let us be the arrogant French for a second and tell you that what is served in brunch places across North America under the name “French toast” has nothing French about it… First, as the original name suggests (pain perdu), the recipe was invented in the poorer classes of the population to “recycle” loaves of bread that were too dry and not very tasty but not yet spoiled (like days-old campagne bread, brioche or baguette) into a cheap but delicious breaksfast or dessert. Nothing fancy or complicated, you just need to soak the bread in a mixture of milk, eggs and sugar and then to pan fry it with a generous chunk of butter and voilà! you’re guaranteed to make the kids (and the rest of the family) happy!
It works with any kind of bread although it’s better with thick slices of loaf bread than with a delicate baguette, but our favorite is “brioche perdue”.
Recipe (for 4 people):
Slices of brioche (if you use one of our small loaves, we’d recommend 3 thick slices per adult). It’s even better if the brioche is 3 or 4 days old.
10cl (approx. 100g) of homo milk or half-and-half
10g of sugar
Vanilla (beans or natural extract)
15-20g of butter
Whip the eggs then add the milk or half-and-half. Once the eggs and milk are well mixed, add the sugar and vanilla and whip again.
Soak the brioche slices in the batter. Heat the frying pan with a generous chunk of butter then place the soaked slices in the pan on medium heat and turn the slices until golden brown on both sides.
Serve in a plate and sprinkle with icing sugar, cinnamon, maple syrup or anything you fancy and add fresh fruits on the side to get your daily intake of vitamins! Eat while it’s warm.