Pain perdu (French-style brioche French toast)
Luxurious brioche soaked in vanilla-cinnamon custard, fried until golden and served with berries and maple syrup.
Pain perdu — literally "lost bread" — is the perfect rescue act for stale brioche. Luxuriously custardy inside, crisp-edged outside and infinitely adaptable for a lazy weekend breakfast or a cheeky pud.
This version leans on vanilla and cinnamon, with berries and maple syrup for bright, sticky sweetness. Use day-old brioche for best texture — that extra dryness is what makes the custard soak magic happen.
Ingredients
- 8 day-old brioche — about 2–3 cm thick slices; if using a stale white loaf or pain de mie, see substitutions
- 4 eggs
- 300 ml whole milk
- 50 ml double cream
- 40 g caster sugar
- 1 vanilla pod — split and seeds scraped
- salt — pinch
- 5 ml ground cinnamon
- 50 g unsalted butter
- 20 g icing sugar — for dusting
- 100 ml maple syrup
- 150 g mixed berries — to serve
Instructions
If your brioche isn't pre-sliced, cut into 8 slices about 2–3 cm thick. Arrange the slices on a plate or tray so they're ready to soak.
Make the custard: split the vanilla pod lengthways and scrape the seeds. In a wide shallow dish whisk together the eggs, whole milk, double cream, caster sugar, vanilla seeds, a pinch of salt and ground cinnamon until smooth.
Pour the custard into the shallow dish and lay in the brioche slices. Let them soak for 15 minutes in total, turning once after about 7–8 minutes so both sides absorb evenly.
Melt a knob of unsalted butter (about 1 tsp) in a frying pan over a medium hob. Fry the soaked brioche slices 2–3 minutes on the first side until deep golden, then flip and cook a further 2–3 minutes until puffed and cooked through. Work in batches so the pan isn't overcrowded — add more butter as needed.
Transfer cooked slices to a warm plate or a clean baking tray and keep in a low oven if needed (about 100°C fan/120°C conventional) while you finish the rest.
To serve, dust each slice with icing sugar, scatter mixed berries and drizzle with maple syrup. Serve immediately while hot.
Tips
- Day-old or slightly stale brioche is essential: fresh bread will collapse when soaked. If all you have is fresh, dry the slices for 20 minutes in a 120°C fan/140°C conventional oven.
- Soak in a wide shallow dish so the custard covers the slices evenly — flipping halfway helps both sides absorb without falling apart.
- Keep cooked slices single-layered on a clean baking tray in a low oven (100°C fan/120°C conventional) to stay warm and crisp while you finish the batch.
- If you like a slightly caramelised surface, sprinkle a little caster sugar on the slices just before flipping in the pan; it will melt and give a nice char.
- Make ahead: soak slices, cover and refrigerate for up to 2 hours (reduce soak time if bread is very soft). Fry just before serving for best texture.
Substitutions
day-old brioche → day-old white loaf or pain de mie, same quantity
Stays closedouble cream → replace with an extra 50 ml whole milk (total 350 ml), same volume
Noticeably differentmaple syrup → runny honey or warmed fruit compote, same quantity
Stays close
Nutrition
Per serving · estimated
- 690
- Calories
- 18 g
- Protein
- 74 g
- Carbs
- 36 g
- Fat
- 3 g
- Fibre
- 42 g
- Sugar
- 450 mg
- Sodium
FAQ
Can I use any bread for pain perdu?
Yes, but sturdier, slightly stale breads work best. Brioche gives a rich result; pain de mie or a stale white loaf also work. Very fresh soft bread may break up when soaked.
How do I make this dairy-free or vegan?
Use a plant-based milk (soya or oat) with a splash of coconut cream to add richness, and replace eggs with a mixture of 2 tbsp ground chia soaked in 150 ml plant milk plus 1 tbsp plain flour to thicken — texture will be noticeably different.
Can I prepare pain perdu ahead of time?
You can soak the slices and cover them in the fridge for up to 2 hours, then fry just before serving. Do not soak for much longer or the bread will fall apart.
How should I reheat leftovers?
Reheat gently in a frying pan over a low hob with a little butter for 1–2 minutes per side to restore crispness, or warm in a 160°C fan/180°C conventional oven for 5–7 minutes.
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