Best French Toast Recipe (Pain Perdu)
This Best French Toast Recipe (Pain Perdu) is luxuriously creamy with buttery brioche and a rich custard soak, perfect for a cozy, elegant breakfast or brunch.
Equipment
- Large Mixing Bowl
- Whisk
- Sharp serrated knife
- Heavy skillet or griddle
- Spatula
- Baking sheet and wire rack
Ingredients
- 1 loaf brioche bread unsliced
- 3 cups half & half
- 5 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 pinches salt
- 6 tablespoons butter for frying
Instructions
- Slice your brioche loaf into thick pieces, about 1 to 1.5 inches wide.
- In a large mixing bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until smooth and slightly pale.
- Gradually add the half & half while continuing to whisk, ensuring the custard mixture is well combined.
- Submerge each slice of brioche in the custard mixture, allowing it to soak for about 30 seconds per side.
- Melt 1 tablespoon of butter in a heavy skillet or griddle over medium heat. The butter should foam but not burn.
- Place soaked brioche slices in the hot skillet. Cook for 3-4 minutes on each side until golden brown and crisp on the outside.
- Transfer cooked slices to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish cooking the rest.
- Serve warm with your choice of toppings like fresh berries, toasted almonds, powdered sugar, maple syrup, caramel sauce, or chocolate shavings.
Notes
- Slice brioche thickly to ensure it soaks custard well without falling apart.
- Use egg yolks for a richer, creamier custard instead of whole eggs.
- Store sliced brioche and custard mixture separately in airtight containers if prepping ahead.
- Reheat leftover French toast in a toaster oven or skillet to maintain crispness; avoid microwaving.
- Customize toppings seasonally for variety and extra flavor.