DISH RESEARCH · Dessert
Pain perdu
Also known as: French toast
Chef Philippe’s selected pain perdu soaks thick sandwich-bread slices in an egg, milk and vanilla-sugar mixture, coats them with powdered cocoa butter, then browns both faces and finishes with sugar.
About Pain perdu
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chef Philippe’s selected pain perdu coats thick bread slices in an egg-and-milk mixture, then uses powdered cocoa butter for the pan finish. This version chooses sandwich bread from the recipe’s bread options.
Whole eggs are whisked with sugar and vanilla sugar before cold milk is mixed in. Orange-blossom water flavours the mixture according to taste.
The bread is cut into thick slices and soaked in the egg-and-milk mixture. Each soaked slice is lifted carefully so it keeps its shape.
Both faces are coated with Mycryo powdered cocoa butter before the slices are placed in a nonstick pan. Turning them browns the second face as well.
The browned slices are removed from the pan and sprinkled with a separate portion of sugar. The recipe describes pain perdu as a dish adopted in different French regions, while this preparation retains its own cocoa-butter finish.
Ingredients in Pain perdu
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- France