FRENCH TOAST (PAIN PERDU) – SOFT, CARAMELIZED & GOLDEN
SERVES
2–3 people (6–8 slices)
INGREDIENTS
Bread
6–8 thick slices white bread, brioche, challah, or slightly stale bread
Custard
3 large eggs
1 cup (250 ml) whole milk
1/4 cup (50–60 g) sugar (white or brown)
1 teaspoon vanilla extract (or seeds from 1 vanilla pod)
1 teaspoon ground cinnamon
Pinch of salt
For cooking
Butter (generous amount)
For caramel finish (optional but recommended)
Extra brown sugar or powdered sugar
For serving
Maple syrup or honey
Fresh fruit (strawberries, blueberries, bananas)
Powdered sugar
PREPARATION
Step 1 – Make the custard
In a large shallow dish, whisk the eggs until smooth.
Add milk, sugar, vanilla, cinnamon, and salt.
Whisk well until the mixture is fully combined and slightly frothy.
This froth helps make the inside soft and fluffy.
Step 2 – Soak the bread
Place the bread slices into the custard.
Let them soak for 20–30 seconds per side.
The bread should absorb the mixture but not fall apart.
For very thick or stale bread, soak up to 45 seconds per side.
Step 3 – Heat the pan
Heat a large non-stick skillet or frying pan over medium heat.
Add a generous knob of butter and let it melt until foamy but not browned.
Step 4 – Cook the French toast
Place soaked bread slices into the pan.
Cook for 2–3 minutes per side until deep golden brown.
Press gently with a spatula to ensure even contact with the pan.
Add more butter between batches to keep the crust rich and glossy.
Step 5 – Caramelized glossy finish (optional but magical)
Sprinkle a small amount of brown sugar or powdered sugar over the top of each slice while in the pan.
Flip once more and cook 20–30 seconds per side.
The sugar melts and creates that shiny, caramelized layer.
Step 6 – Serve immediately
Transfer to a warm plate.
Dust lightly with powdered sugar.
Drizzle generously with maple syrup or honey so it slowly runs over the toast.
TEXTURE & FLAVOR TIPS
Use slightly dry bread for the best structure.
Whole milk gives the softest interior; cream makes it richer.
Brown sugar adds deeper caramel notes.
Cooking on medium heat prevents burning while allowing the inside to stay custardy.
VARIATIONS
Extra indulgent
Replace half the milk with heavy cream.
Add a touch of butter on top before serving.
Vanilla-cinnamon bakery style
Add 1/4 teaspoon nutmeg and 1/4 teaspoon cardamom.
Fruit-stuffed French toast
Spread cream cheese or Nutella between two slices, dip, and cook like a sandwich.
Oven-finished version (for a crowd)
Cook lightly in the pan, then finish at 180°C (350°F) for 8–10 minutes.
STORAGE
Best eaten fresh.
Leftovers can be refrigerated up to 2 days and reheated in a pan or oven.
RESULT
Soft, custardy center
Golden, crisp edges
Glossy caramelized surface
Comforting, bakery-style pain perdu
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