🍞✨ Pain perdu maison — la recette facile et fondante !

Ingredients

• 4 slices Bread (Day‑old country loaf or baguette, cut about 2 cm thick)
• 2 Eggs (Large, room temperature)
• 300 ml Whole Milk (Prefer whole milk for richness)
• 50 g Brown Sugar (Packed; can use white granulated sugar)
• 1 tsp Vanilla Extract (Pure vanilla extract; optional vanilla sugar packet)
• 1 Tbsp Dark Rum (Optional, adds depth of flavor)
• 40 g Unsalted Butter (Divided: 20 g for pan, optional 20 g can be added to batter)
• 100 g Mixed Fresh Berries (Strawberries, raspberries, for garnish (optional))

Instructions

1. Make the custard batter

   Crack the eggs into a mixing bowl, add the brown sugar, vanilla extract and optional rum. Whisk until the mixture is frothy and slightly mousseux, then pour in the milk and whisk again until smooth.

   Time: PT4M

2. Soak the bread

   Lay the bread slices in a shallow dish and pour the custard over each slice, turning once so both sides are coated. Let each side soak for about 10‑15 seconds; longer for a softer interior.

   Time: PT2M

3. Heat the pan and melt butter

   Place the frying pan over medium heat and add 20 g of butter. Allow it to melt and become foamy but not brown.

   Time: PT2M

   Temperature: medium

4. Cook first side

   Lay the soaked bread slices in the pan. Cook for 2‑3 minutes until the underside is golden brown and crisp.

   Time: PT3M

   Temperature: medium

5. Flip and cook second side

   Carefully flip each slice with a spatula and cook the other side for another 2‑3 minutes until equally golden and the interior is cooked through.

   Time: PT3M

   Temperature: medium

6. Drain excess butter

   Transfer the cooked French toast to a plate lined with paper towels to absorb any excess butter.

   Time: PT1M

7. Serve

   Arrange the toast on a serving plate, garnish with fresh berries if desired, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

400

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g