Pain Perdu

frenchtoast

Sundays should always be about three things: sleeping in, staying in your comfiest pyjamas and a pretty brunch.

These french toast sticks, or as the french would say “pain perdu” are delightful. I stumbled upon this recipe from Kelly Senyei of Just a Taste and I am glad I did. This was a first time I used cream in my french toast and it added a rich flavour to it. If you are ever hosting a brunch, I would definitely recommend this recipe. It’s quick, easy and looks amazing. Pair it with a mimosa and this will be talked about by all your guests! Enjoy!

FRENCH TOAST STICKS

  • Servings: 4-6
  • Time: 30 minutes
  • Print

INGREDIENTS:

8 SLICES OF THICK TOAST
4 LARGE EGGS
1 CUP HEAVY CREAM
2 ½ TEASPOONS OF CINNAMON
1 TABLESPOON OF SUGAR
1 TABLESPOON OF VANILLA EXTRACT
UNSALTED BUTTER, FOR COOKING
MAPLE SYRUP, FOR COOKING
FRESH FRUIT

TO MAKE THE FRENCH TOAST:

  • CUT EACH SLICE OF TOAST INTO FOUR STRIPS, SET ASIDE
  • IN A LARGE BOWL, WHISK TOGETHER EGGS, HEAVY CREAM, CINNAMON, SUGAR AND VANILLA. DIP EACH PIECE OF BREAD IN THE EGG MIXTURE, TURNING TO COAT IT ON ALL SIDES SO THAT IT’S WELL-SATURATED WITH THE CUSTARD
  • SHAKE OFF ANY EXCESS AND PLACE THE COATED BREAD ON A LARGE PLATE OR BAKING DISH. REPEAT THE DIPPING PROCESS WITH THE REMAINING PIECES OF BREAD
  • HEAT A LARGE SAUTÉ PAN OVER MEDIUM HEAT AND ADD 2 TO 3 TABLESPOONS OF BUTTER, ONCE BUTTER HAS MELTED, PLACE SEVERAL OF THE COATED STICKS IN A SINGLE LAYER IN THE PAN. (DO NOT OVERCROWD THE PAN) COOK ONE SIDE & FLIP, CONTINUE COOKING UNTIL BOTH SIDES OF STICKS ARE GOLDEN BROWN AND SLIGHTLY CRISP ON ALL EDGES
  • ADD FRESH FRUIT (OPTIONAL) DRIZZLE WITH MAPLE SYRUP AND SERVE IMMEDIATELY

EXPERT TIPS:

  • HEAVY CREAM MUST CONTAIN 36% OR MORE MILK FAT CONTENT.
  • DAY-OLD BREAD THAT SLIGHTLY DRIED OUT WORKS BEST FOR FRENCH T SINCE IT WILL SUCK UP MOST OF THE CUSTARD
  • THICK-CUT BREAD WITH STURDY CRUSTS IS ESSENTIAL FOR THIS RECIPE, AS THE CRUSTS HELP THE STICKS OLD THEIR SHAPE. IF YOU PREFER REGULAR FRENCH TOAST, SKIP SLICING THE TOAST INTO STICKS OR USE A CRUSTY FRENCH BAGUETTE SLICED INTO 1-INCH-THICK ROUNDS
  • STRAWBERRIES & BLUEBERRIES ARE AN IDEAL CHOICE OF FRUIT