Pain Perdu (Eggy Bread)

Breakfast, Desserts, Snack

This rich, custardy bread fried to golden perfection, crisp on the outside and meltingly soft inside is called "Pain Perdu", or "lost bread,". It transforms day-old bread into a luxurious breakfast or brunch treat with creamy eggs, a hint of vanilla, and if you dare a drop of Armagnac!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4

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Ingredients  

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• white bread old bread or brioche
• 3 egg
• 200 ml whole milk
• 50 ml heavy cream
• 50 gr sugar
• 25 gr unsalted butter for frying
• 1 tsp vanilla extract
• 1 splash Armagnac for an authentic French twist
• 1 pinch salt

Equipment

• 1 mixing bowl
• 1 whisk
• 1 frying pan
• 1 spatula
• 1 plate for soaking bread

Instructions

1. 1. Prepare the mix

   In a large bowl, whisk the eggs with sugar and a pinch of salt until combined. Add the milk, cream, and vanilla extract or Armagnac if using, then whisk again until smooth. This creates a rich custard base to soak the bread in.
2. 2. Slice the bread

   Cut the bread or brioche into thick slices about 2–3 cm thick. Day-old or slightly stale bread works best as it absorbs the custard without falling apart. It can be done with fresh bread but it's often too soft and won’t hold the custard properly.
3. 3. Soak the bread slices

   Soak each slice in the custard, ensuring both sides are well saturated but not soggy. Place the soaked slices on a plate and allow them to rest for a moment so the custard can settle into the bread.
4. 4. Fry the pain perdu

   Heat the butter in a frying pan over medium heat until foaming. Add the soaked bread slices and fry for about 2–3 minutes on each side until golden brown. Turn carefully to maintain the shape and texture.
5. 5. Serve immediately

   Remove from the pan and serve straight away, dusting with a little sugar or icing sugar. Pain Perdu should be crisp on the outside and luxuriously soft on the inside for the perfect balance of textures!

Notes

• Using brioche or rustic white bread adds to the authenticity and texture, making this a special treat!
• For an adult twist, a splash of Armagnac or vanilla in the mix adds depth without overwhelming the dish.
• Traditionally, Pain Perdu was a smart way to rescue stale bread and prevent waste, giving it a delicious new life.
• Serve with a drizzle of good butter, fresh fruit, or simply dust with sugar.

About this recipe

Pain Perdu, which literally means “lost bread,” is one of those brilliant French tricks born from necessity and elevated into a beloved comfort classic. Long before the age of artisan bakeries and daily fresh loaves, no French household could afford to waste a single crumb, so day-old or slightly stale bread found new life soaked in a rich egg custard and fried golden. It’s a delicious way of giving “worn-out” bread a second chance, transforming it into something luxuriously soft inside with a satisfyingly crisp crust.

What’s interesting is how Pain Perdu has woven itself into the fabric of French culture, popping up in countless variations across the country, from rustic brioche-based versions to simple slices of traditional baguette. I highly suggest you try them all!

It might remind you of eggy bread from the UK, but Pain Perdu carries that unmistakable French extra: a subtle hint of vanilla or a splash of Armagnac adds depth and a touch of indulgence. So, the next time you find yourself with a few slices of bread that are past their prime, remember this recipe!