1 min.

A few days ago, I went through the Parisian underground line 8 for a different itinerary to discover Paris, the one that has been part of my daily life for long special years and doing so, I also thought back to happy moments spent in one of my favorite shop there Merci, to its scents and flavors… when I stop there for lunch or even for an afternoon green tea, I can’t help but order a Pain Perdu, the best and easiest dessert ever. Sublime.

Il Pain Perdu va sempre bene

Immediately after the publication of that last post, I left for a fantastic long weekend in Barbagia, in the north of Sardinia, but before doing so, I purposely left my lunch leftover bread under the dessert bell in the kitchen, and when I came back home yesterday I prepared an excellent and quick dessert.

The ingredients to prepare a French toast

  • 1/2 liter of milk
  • 2 eggs
  • 50 gr sugar
  • 2 tablespoons of vanilla sugar
  • butter
  • orange syrup (flavored tubes sold in supermarkets are also fine)
  • powdered sugar
  • stale bread to cut into slices (breakfast brioche bread is also fine)

To complete the French Pain Perdu recipe

  • milky cream or the yummy south American dulce de leche
  • ice cream
  • strawberries or berries or dried fruit… plein de choix 😉

dulce de leche

Cooking a French toast

Working the eggs and sugar with the whisk, then add the cold milk and a few drops of orange syrup.

Cut the bread into slices thick enough, more or less six inches, and soak in the mixture.

Meanwhile, put a non-stick frying pan on the stove with a little butter, and when hot brown the slices of bread on both sides and sprinkled with powdered sugar while hot.

Il Pain Perdu va sempre bene

À table !

I usually serve the Pain Perdu with some dulce de leche and vanilla or caramel ice cream, but the options are almost endless. If you serve it at the end of a dinner with friends, you can also prepare small bowls with berries, almonds, pine nuts, various flavors of ice cream, honey, and so on so that everyone can complete the dessert according to personal taste.

Bon appétit !

Print Friendly, PDF & Email