A crusty, quickly hardening French baguette is the only bread that’s just right for a proper Pain Perdu. You’ve had French Toast before where the bread has literally turned to pudding, yes? That’s actually not supposed to happen.
Our Pain Perdu honors the classic French recipe resulting in a tender and slightly firm bread that soaks up pure maple syrup and melty butter perfectly.
Our New Orleans Pain Perdu uses nutmeg and cinnamon along with just a touch of light brown sugar in the French Toast egg batter. Both spices add a lovely warmth to compliment the depth of the brown sugar.
The boys obviously go nuts for the maple syrup, but Eddie’s sweetened batter makes the Pain Perdu delectable without it.
See all those nooks and crannies above? You know what’s tucked away in there? Tiny little butter love bits. Use salted butter for an even bigger thrill.
Try our other New Orleans recipes:
- Bourbon Milk Punch
- Cajun Jambalaya
- French 75 Cocktail
Smell the spices from here? Share it with others on Pinterest!
Pain Perdu a classic New Orleans French Toast
Ingredients for Pain Perdu
- 1 baguette day old
- 2 cups milk
- 1 tbs. cinnamon
- 2 teaspoons. nutmeg
- 3 tbs. light brown sugar
- 2 eggs
- 3 tbs. butter
- 1 teaspoons. vanilla extract
- 1 pinch Kosher salt
Instructions for Pain Perdu
Using a bread knife slice your baguette about two inches thick.
In a large bowl add two whole eggs, two cups of whole milk then add the sliced baguette to the wet mixture.
Add ground cinnamon, nutmeg, light brown sugar, vanilla extract and Kosher salt. Be sure to coat all baguette slices and let it sit for five minutes.
Using a large bottom heavy saute pan add butter and bring heat to medium high.
Add your baguette and let it cook for five minutes on each side.
Plate and pour maple syrup as desired.