Pain Perdu
Pain Perdu is a rich custardy French toast with a golden crust, creamy interior, and bright macerated strawberries. This easy brunch favorite balances sweet and citrus notes with crunchy toasted almonds, making it ideal for an easy weeknight treat or a relaxed weekend brunch. Try it once for its aromatic orange and vanilla flair, and you will want to make it again.
Equipment
- Large Bowl
- Shallow plate
- Very large skillet
- Baking Sheet
- Dry sauté pan
Ingredients
- 1/2 pint fresh strawberries, hulled and sliced Sweeten and provide bright acidity by adding sliced fruit that contrasts the richness of the custard; hulled and sliced strawberries also offer a fresh, juicy topping and a colorful garnish for serving.
- 2 tablespoons granulated white sugar, divided Enhance sweetness and help macerate the strawberries when divided between the fruit and custard mixture; granulated sugar also aids in creating a light caramelization when sprinkled on top during cooking or serving.
- 3 tablespoons Grand Marnier, divided Add a warm, orange-flavored liqueur to deepen the fruit component and infuse the custard with aromatic citrus notes; divide the Grand Marnier between the strawberries and the egg-milk mixture for balanced flavor.
- 6 extra-large eggs Bind the custard and provide structure for soaking the bread, creating a rich, silky texture when whisked with milk and sugar; extra-large eggs contribute volume, color, and stability during cooking.
- 1 1/2 cups milk or half & half Provide creaminess and body to the custard base, creating a tender, custard-soaked bread when combined with eggs; choose milk or half & half depending on desired richness.
- 2 tablespoons honey Introduce a floral sweetness that complements the citrus and strawberries while promoting a glossy finish in the custard; honey also rounds out the overall flavor profile.
- 1 1/2 teaspoons vanilla extract Impart warm, sweet aromatic notes that enhance overall flavor complexity when blended into the custard; vanilla extract elevates both the custard and any accompanying fruit compote.
- 1 teaspoon grated orange zest Deliver concentrated citrus aroma and bright, zesty flavor that complements the Grand Marnier and strawberries; grated orange zest adds freshness without extra liquid.
- 2 teaspoons kosher salt Season the custard and balance the sweetness, helping to enhance all other flavors; kosher salt also supports egg proteins during custard formation and brings out depth in the dish.
- 1 large brioche or challah loaf Provide substantial, slightly sweet vehicle for soaking with a tender crumb that yields a custardy interior and crisped edges when toasted; use a large brioche or challah loaf for optimal texture.
- unsalted butter Prevent sticking and promote even browning when used for cooking the soaked bread, contributing a rich mouthfeel; unsalted butter allows controlled seasoning during pan-frying.
- vegetable oil Offer a neutral frying medium to raise the smoke point and help achieve an evenly browned exterior when combined with butter; vegetable oil also reduces burning risk.
- 1/2 cup sliced almonds, toasted Add crunch and nutty flavor as a toasted garnish that contrasts the soft, custardy bread; sliced almonds bring texture and visual appeal when sprinkled over the finished dish.
- powdered sugar, for serving Provide a final touch of sweetness and an attractive snowy finish when dusted over the plated Pain Perdu; powdered sugar also enhances presentation and balances flavors.
Instructions
- In a small bowl, combine the strawberries, 1 tablespoon of the sugar and 1 tablespoon of the Grand Marnier; set aside.: The strawberries should smell bright and slightly perfumed after macerating, with their juices loosening up; this indicates the sugar has drawn out their moisture. Stir gently so the fruit releases liquid without turning mushy, and taste to adjust sweetness. If the bowl feels syrupy right away, you might have used overly ripe berries, so chill them briefly before serving to firm them up.
- Preheat the oven to 250 ℉.: You will notice a gentle warmth in the oven when it reaches two hundred fifty degrees, which is perfect for keeping the cooked slices cozy without continuing to cook them aggressively. This low heat preserves the custardy interior while preventing the exterior from overbrowning. If your oven runs hot, set a timer and check after five minutes, because overheating will dry the slices instead of keeping them tender.
- In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons of Grand Marnier, vanilla, orange zest and salt. Slice the bread into 3/4-inch slices. Pour the egg mixture into a large, shallow plate, and soak a few slices of bread for 4 minutes, turning once.: The custard should smell of orange and vanilla and feel smooth on your spoon, with honey dissolving into the mixture. When you soak the bread, it should feel pliable and saturated but not falling apart; that balance yields a creamy center after cooking. Over soaking makes the bread gummy and hard to handle, so if the slices start to fall apart, reduce soak time slightly and work in smaller batches.
- Heat one tablespoon each of butter and oil in a very large skillet over medium-heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the skillet almond-side-down (while cooking each batch, add more bread to the egg mixture to soak). Cook 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. Sprinkle with powdered sugar and serve hot with the strawberries.: As the fat warms, you will hear a soft sizzle when the first slice hits the pan; that is the sound of proteins setting and sugars beginning to caramelize. The surface should become golden and fragrant within a couple of minutes, and the almonds should toast gently against the bread. If the skillet is too hot, the crust will blacken before the interior sets, so reduce the heat if you smell burning or see dark specks forming.
- Cook 2 to 3 minutes on each side until nicely browned Place the cooked bread on a baking sheet and keep it warm in the oven: The cooked exterior should be a deep golden brown that gives a slight crunch under your fork, while the center remains tender and custardy. The aroma will be rich, with notes of browned butter and orange; transferring slices to the warm oven maintains the texture without overcooking. A common mistake is stacking slices on top of each other to save space, which traps steam and softens the crust, so arrange them in a single layer.
- Wipe out the pan with a dry paper towel add more butter and oil and continue to fry the remaining soaked bread until they are all cooked: Wiping the pan clears away browned bits that can burn the next batch, ensuring consistent color and flavor; adding fresh fat helps recreate that initial sizzle. Each new batch should hit the pan with the same lively sound, and the tiny flecks left behind should be removed to avoid bitterness. If you notice uneven browning between batches, check that the pan surface is clean and the heat is steady, because residue and temperature changes are the main culprits.
- Sprinkle with powdered sugar and serve hot with the strawberries: The final dusting of powdered sugar melts slightly into warm surfaces, softening the edges and adding a pretty contrast. Serving hot ensures the texture remains crisp outside and custardy inside, while the macerated strawberries add fresh acidity that brightens each bite. If you let the slices sit too long, the crust will soften, so serve promptly and enjoy the peak texture.
Notes
- Custard consistency: If your custard seems thin, let it rest five minutes before soaking the bread so the honey dissolves fully and the flavors marry; a thin custard can cause the bread to fall apart during handling.
- Bread choice: Use a dense, rich loaf like brioche or challah for the best soak and texture; lighter breads can become too fragile when saturated.
- Almond trick: Press the sliced almonds onto one side of each soaked slice right before frying so they toast against the hot pan creating a crunchy layer; if you coat them too early they can become soggy.
- Cooking batches: Wipe the skillet between batches to remove brown bits that darken quickly; this keeps each slice tasting fresh and prevents burnt flavors.
- Make ahead: You can prepare the strawberries a few hours ahead and refrigerate them to deepen the flavor, just bring them to room temperature slightly before serving for the best texture.