Pain Perdu

Pain Perdu

In honor of St. Anthony we are making Pain Perdu or “Lost Bread.”

What we call French toast, the French call Pain Perdu.

Baked in butter and served covered with powdered sugar, Pain Perdu is considered a dessert in France.


6 Large Eggs

1 1/2 Cups Milk

1 1/2 Teaspoons Vanilla Extract

2 Tablespoons Sugar

1/2 Teaspoon Ground Cinnamon

12 Thick Slices French or Italian Bread

6 Tablespoons Unsalted Butter

Powdered Sugar

Preheat your oven to 400° F.  In a large size bowl whisk together the eggs, milk, vanilla, sugar and cinnamon until well blended.  Place the bread in a large shallow baking dish

slightly overlapping one another.  It is best to use day old bread.  If you don't have day old bread don't worry about it.  Pour the egg mixture over the bread and let sit for 30 minutes.

Turn the bread with a spatula so that it gets evenly moistened halfway through the sitting time.  Put the two oven racks in the middle of the oven.  Place 3 tablespoons of the butter on

two baking sheets.  Put in the oven and melt the butter for 1 minute.  Remove the baking sheets from the oven and make sure that the butter covers the entire baking sheet evenly. 

Arrange 6 slices of the soaked bread on each of the hot baking sheets.  Make sure to space them evenly.  Bake for 15 minutes and then turn them over to bake an additional 15

minutes.  You will want the bread to be puffed and evenly browned.  If you need to bake them a bit more then go ahead.  Remove from the oven and transfer to a serving platter.

Dust with powdered sugar.  Serves 12





    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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