Hi! I’m Cassandre, and today on Caramel Loafing, we’re making a classic breakfast favorite for kids and adults alike: French Toast—also known in France as Pain Perdu.
French toast is a nostalgic treat for many, often found on brunch menus and made at home for cozy mornings. Once dusted with powdered sugar and drizzled with honey or maple syrup, it becomes absolutely irresistible. It’s perfect as a warm, comforting breakfast or an elegant afternoon snack.
But here’s something you might not know—Pain Perdu is one of France’s original no-waste recipes.
In French, “pain perdu” literally means “lost bread”—referring to stale or dry loaves that were too hard to enjoy but too good to waste. Instead of tossing them, home cooks would soak the slices in a custard made with milk and eggs, then pan-fry them until crisp and golden on the outside and soft and custardy on the inside. It’s a brilliant way to give new life to stale bread.
A French chef once told me that the best pain perdu starts with dry, stale bread—it absorbs more custard and delivers deeper flavor. Some even recommend soaking it overnight. While Americans often use soft white bread, the French typically opt for sturdier choices like baguette or brioche. Fun fact: pain perdu is usually served in the afternoon rather than for breakfast in France—how charming is that?
Today’s recipe is simple, comforting, and guaranteed to make you smile with the first bite. Let’s make it together!
Classic French Toast (Pain Perdu) Recipe
Ingredients
Serves: 4 people
- 120ml whole milk
- 50ml heavy cream
- 1 egg
- ½ tsp ground cinnamon
- 30g (1.06 oz) light brown sugar (or substitute with white sugar)
- A few drops of vanilla extract
- 20g (0.7 oz) unsalted butter
- 4 thick slices of baguette, about 4–5 cm (1.5–2 inches) thick
Want to see the nutrition breakdown? Use our dessert nutrition calculator to estimate calories and macros.
Instructions
- Start by slicing day-old baguette into thick slices, about 4–5 cm (1.5–2 inches) thick.
- In a mixing bowl, whisk together the egg, sugar, vanilla extract, and ground cinnamon until smooth.
- Add the milk and cream, and whisk again to create a rich custard base.
- Working one slice at a time, dip each piece of bread into the custard, ensuring both sides are well soaked. Transfer to a deep plate or dish.
- Pour any remaining custard over the slices, and let them soak for about 3 minutes on each side.
- Sprinkle a little sugar on one side of the bread. Heat a pan over medium heat, melt the butter and place the sugared side of the bread face-down in the pan.
- While the first side is frying, sprinkle sugar on the second side. Once the bottom is golden and caramelized, flip and cook the second side until golden as well.
- Pan-fry both sides until evenly golden. You can also lightly sear the edges for extra texture and flavor.
- Serve hot, dusted with powdered sugar, topped with fresh fruits, and drizzled with honey or maple syrup. Enjoy!
Watch the full step-by-step video here: Classic French Toast