In France, French Toast is called “Pain Perdu” which translates to “Lost Bread” in English. Why? Simple because people use stale or dried bread to make French Toast.
The cooking process is different as well. In France you can use any kind of stale bread (baguette, flute, brioche, you name it). You start by slicing your bread, relatively thick, then mix milk, sugar, and vanilla in a bowl; bit your eggs in a separate bowl, then soak the break in the sweetened milk, making sure that the bread absorbs a good amount of milk, then dip it in the eggs and fry in butter over medium-high heat. It is usually served, just like that, sprinkled with a little bit of powdered sugar, honey, compote, confiture or jam on the side.
In America, classic French Toast start with a dipping mixture of milk, eggs and cinnamon AND French Toast Bread or Loaf.
Hello, welcome to my Channel “Les Gourmets de Blanche.” My name is Blanche, thank you for stopping by.
Today, we are going to discuss and make one of the easiest recipes I know. French Toast!
My recipe is somehow between the two as I combine both processes to make my “French Toast/Pain Perdu.” So, let’s get started.
Here is an overview of all the ingredients needed for our French Toast.
French Toast/Pain Perdu:
• Bread (French Bread, American French Bread, Baguette)
• 4 Eggs
• 8 oz Half & Half (I started using half & half since we don’t buy milk, it works perfectly fine and gives another dimension to my French Toast )
• ⅓ cup of sugar
• 1 pack of Sucre Vanillé (Vanilla Sugar)
• A pinch of Salt
• A pinch of Nutmeg
• Butter (as needed to fry the toast)
• Olive oil (as needed to fry the toast)
Toppings:
• Mix berries (I used strawberries, blackberries, and raspberries)
• Whipped Cream
• Jam (marmalade or confiture)
• Maple syrup
Garnish
• Mint
Cooking Instructions:
• Add 1cup of Half & half, ⅓ cup of sugar, 1 pack of vanilla sugar in a bowl, mix well and reserve.
• Crack the eggs into a large, shallow bowl and beat them with a whisk.
• Next add Half & half, a pinch of salt, sugar, the vanilla sugar to the egg, then mix well and reserve.
• Add about a tsp of butter and 1 tsp of oil or a little more into a skillet and place it on the burner over medium heat.
• Place bread slice(s) (1 or 2, depending on how large your bowl is and how many can fit in your skillet to prevent soaking the French toast for too long in the dipping mixture) into the egg mixture, let it soak for a few seconds then turn the bread to coat the other side.
• Check the temperature of the skillet, then transfer the soaked/coated bread slice(s) into it.
• Cook one side then turn and cook the other side. Control the temperature while cooking the toast and do so until you achieve a golden-brown color.
Serving and Presentation:
• Serve with mixed berries as your toppings, a touch of powdered sugar, whipped cream, and maple syrup or jam on the side.
• Use mint leaves heart to garnish your plate if you are making a gourmet plate! ENJOY!
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