Pain perdu is the French name for what Americans call French toast. It means “lost bread,” referring to the fact that it was originally a recipe created to use up stale or otherwise “lost” bread. The name was first used in 17th century England, and early settlers from that country brought the recipe to America. Today, some cooks prefer to use sourdough bread, Texas toast, or another type of bread. Jewish families sometimes use leftover challah bread from the Sabbath dinner to make French toast. French toast is most commonly topped with maple syrup and powdered sugar, but a wide variety of toppings can be used, including sweet toppings such as peanut butter, whipped cream, fruit, and ice cream, or savory toppings such as bacon, cheese, or gravy.
Recipe Servings: 4
Ingredients
- 4 large eggs
- ⅔ cup milk
- ¼ cup all-purpose flour
- ¼ cup sugar
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 8 thick slices of bread
- Powdered sugar, for sprinkle if desired
Directions
- Preheat a griddle to 350°F or heat a skillet over medium heat and grease it well with butter.
- Combine the eggs, milk, flour, sugar, salt, cinnamon, and vanilla in a shallow bowl and whisk together. It’s okay if the flour doesn’t mix in completely smooth.
- Dip the bread slices into the mixture, coating them on both sides, and then place them onto the hot griddle or skillet.
- Cook the bread for a few minutes or until it becomes golden brown and then flip it and cook it on the other side until golden brown as well.
- Transfer the French toast to a plate, sprinkle it with powdered sugar, and serve hot with maple syrup.
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