New Orleans Style Pain Perdu

4.91 from 10 votes

New Orleans Style Pain Perdu

Pain Perdu is French for "lost bread", referring stale bread that would otherwise be disposed of. Pain Perdu, the New Orleans version of French toast, is generally made with stale French bread. The French bread is sliced thick, dipped in an egg custard, and fried in butter. It's perfect for a Mardi Gras breakfast or brunch!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch

Cuisine: French, Mardi Gras, New Orleans, Southern

Servings:

Calories: 614kcal

Ingredients

1 loaf day old French bread
3 large eggs, room temperature
½ cup milk
½ cup heavy cream
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
6 Tablespoons unsalted butter, divided
Fruit for garnish (optional)
Syrup or confectioners' sugar

Instructions

Preheat oven to 200° F.
Slice French bread diagonally into 1-inch slices; allow to sit to dry out.
Whisk eggs in a medium bowl. Add milk and cream; whisk to combine. Add vanilla extract and cinnamon; continue whisking.
Heat 2 tablespoons butter in large non-stick skillet over medium high heat. Dip a piece of French bread in custard; allow excess to drip off. Place in skillet. Repeat with three additional pieces of French bread.
Cook for 3 to 4 minutes per side, or until golden brown. Drain on wire rack set in baking sheet. Place in oven to keep warm.
Repeat with remaining slices of French bread, making sure that you don't crowd the pan.
Serve warm with syrup, confectioners' sugar, fresh fruit, etc.

Notes

Instead of the milk and cream, one could use 1 cup of half and half.

Nutrition