Pain perdu or French toast

French toast or pain perdu (the lost bread). A simple dish, many centuries old –  probably since the first record of something like bread soaked in milk and fried – has been found from the 5th century AD. Yet, it’s interesting that in the 17th century, it was made with sugar, wine and orange juice, adding eggs only in the 19th century. There are other theories on this subject, too, to be discussed some other time. Straightforward and a sustainable way to eat stale bread a few days older than you would normally eat. Although I like to try different recipes, I love nothing more than a classic French toast made with stale brioche. 

1 egg
2 egg yolks
250 ml milk
200 ml sweet cream
3 tbsp maple syrup* 
a bit of vanilla seeds or powder
pinch of sea salt
3-4 x 2 cm slices of brioche 
40 g butter

to serve:
creme fraiche
thawed berries
maple syrup
organic lemon zest
vanilla powder

In a bowl add eggs, milk, cream, vanilla, and salt,  and whisk with a balloon whisk. Pour into a wider plate. Heat the pan medium hot and melt butter. Submerge the slices in the mixture, leaving for 30 seconds on each side. 

Carefully place the slices in the pan. Fry slowly for 3-4 minutes on one side and the same on the other. It is essential to fry slowly for the bread to warm through. Finish on higher heat to get the crispiness. Serve lwith dollop of cream, berries, maple syrup, zest, and vanilla.

* you can add sugar, a bit less, letting the mixture stand for 10 minutes for the sugar to dissolve. 

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