Pain perdu — French egg-milk toast

Name: Pain perdu — French egg-milk toast
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 180 g White wheat bread; 100 g Egg, without shell; 160 g Whole milk; 20 g Sugar; 18 g Butter; 2 g Ground cinnamon

Day-old bread soaked in egg and milk, pan-browned in butter and lightly sweetened.

Estimated total time: 20 minutes2 portionsAbout 470 kcal per portion

Pain perdu — French egg-milk toast — representative dish photograph — Photo: Ocdp · CC0 · Photo source. Wikimedia photograph of French toast; photographed extra butter/glaze is not in the measured recipe.

Ingredients for 2 portions

180 g White wheat bread
100 g Egg, without shell
160 g Whole milk
20 g Sugar
18 g Butter
2 g Ground cinnamon

Method

Use 180 g day-old plain white wheat bread, cut into four thick slices. Check the bread label for animal additives if following a vegetarian diet. Whisk two eggs (100 g without shells) with 160 g whole milk, 20 g sugar and 2 g ground cinnamon in a shallow dish.
Dip each bread slice in the custard for about 30–45 seconds per side, long enough to moisten it but not make it fall apart. Very hard bread may need an extra minute and can extend the 20-minute estimate. Use all the measured custard as an upper-bound allocation; discard any left after dipping rather than serving it raw.
Melt 9 g butter in a nonstick pan over medium heat. Cook two slices for about 3 minutes per side until golden and the egg coating is set; repeat with the remaining 9 g butter and two slices. Keep the first batch warm while the second cooks.
Serve two hot slices per person. No extra syrup or butter is included in the measured energy estimate.

Adapted from the professional recipe by L’Atelier des Chefs; cinnamon is an added home variation. Day-old bread is the only prerequisite. The ingredient-weight calorie estimate conservatively counts all custard and butter even if some stays in the dish or pan. Milk, eggs and wheat gluten are flagged. The representative photograph shows a pat of butter and glaze that are not included in this measured serving.

Pain perdu

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

L’Atelier des Chefs — Pain perdu traditionnel

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