This video tutorial will teach you the ‘real’ way to make traditional French style #painperdu. Pain perdu is a very old recipe, better known now in most corners of the world as “French toast”. Pain perdu literally means “lost bread”. It harks back to more frugal times where every morsel of food was used/re-used. Stale or left over bread cuts (a precious commodity a few hundred years ago) were refashioned into a delicious treat.
The big difference between the pain perdu recipe and the ‘modern’ version of French toast is that pain perdu maintains the separation of key ingredients (milk, eggs and sugar). Whereas French toast mixes everything together with additional flavors added like vanilla and cinnamon.
My promise to you is this traditional pain perdu method will yield a crispier, crunchier taste and texture.
1 French style baguette (cut in slices)
300 ml of full cream milk
2 whole eggs (ideally free range/organic)
50 grams or more of plain butter (to cook the bread slices)
50 grams or more of granulated white sugar (add as much as you want)
2 pinches of salt (one for the milk and one for the beaten eggs)