Pain Perdu is the French name for French Toast, or slices of bread soaked in milk and beaten egg and then cooked in a pan with butter.
The French name refers to “lost bread,” meaning stale bread.
Around the 2nd century, in Medieval Europe, it was an accompaniment for game.
In France, it is usually consumed as a dessert, for breakfast, or with tea, and can have various toppings, from simple powdered sugar, to fruit, to maple syrup, and some savory versions with sauces.
The United States introduced frying in butter for their French Toast.
It’s better to use stale bread that absorbs the egg better, preventing it from crumbling.
Other versions around the world:
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: French
- Seasonality: All seasons
Pain Perdu with Cherries and Berries Ingredients:
- 1.3 lbs stale bread (or sandwich bread)
- 3 eggs
- 1 cup milk
- 3.5 tbsp butter
- 3 tbsp sugar
- to taste powdered sugar
- to taste fresh fruit (cherries, berries, etc.)
Preparation
Soak the bread slices first in the milk where the tablespoons of sugar have been dissolved and then in the beaten eggs.
Melt the butter little by little and cook the bread on both sides until toasted and dark.
Garnish as desired with the chosen fruit and powdered sugar.
If you don’t have stale bread to use, you can use sandwich bread.
If you don’t have stale bread to use, you can use sandwich bread.
I recommend a very special recipe you can find on the GialloZafferano blog by my colleague Sara.
Loaf with Raspberry Sauce, find the recipe on her blog.
Loaf with Raspberry Sauce, find the recipe on her blog.
Loaf with Raspberry Sauce, find the recipe on her blog.
Loaf with Raspberry Sauce, find the recipe on her blog.
Loaf with Raspberry Sauce, find the recipe on her blog.
Can I use gluten-free bread?
Of course, here’s the gluten-free version of Sara’s Loaf with Raspberry Sauce.
Make a water roux with 0.5 cup rice and coconut milk and 0.2 oz rice flour.
Let it cool.
Mix 0.6 cup fresh gluten-free sourdough starter with 0.4 cup warm water.
Add the water roux, 0.5 cup unsweetened raspberry coulis (cook 5.3 oz raspberries with juice of half a lemon for 5 minutes, then blend and let cool), 0.7 oz vegetable oil, 17.6 oz gluten-free flour mix, 1 teaspoon salt.
Let rise, covered, for 8 hours.
Distribute in a greased 9-inch loaf pan and let rise another hour.
Bake in a 428°F static oven for 30/35 minutes.
