Pain Perdu (Classic French Toast)

Pain perdu (“lost bread” in French) is the original French toast, created to give stale bread a second life. Thick slices of day-old brioche soak up a rich vanilla custard of eggs, milk, and cream before being pan-fried in butter until crisp and deep golden outside, while staying tender and custardy within. The technique transforms yesterday’s loaf into one of France’s most beloved breakfasts.Chef Alexia Duchêne of Le Chêne in New York City finishes her version with homemade salted caramel sauce, whipped mascarpone cream, and a sprinkle of salt. It’s an elegant twist that’s surprisingly approachable—equally at home at holiday brunch as it is served for a dinner party dessert.How is pain perdu different from French toast?Pain perdu is the classic French toast. The two dishes share the same basic technique: Bread soaked in an egg-and-dairy custard, then cooked until golden and crisp outside while staying tender within. Pain perdu traditionally emphasizes giving stale bread a second life, whereas modern American French toast recipes often use thinner slices of bread that have been dried out in the oven. Duchêne’s version stays true to its French roots by using day-old brioche and finishing it with salted caramel and whipped mascarpone cream.What’s the best bread for pain perdu?Brioche is the traditional choice because its rich, buttery crumb absorbs plenty of custard without falling apart. Challah or another sturdy enriched loaf also works beautifully, especially if it’s a day or two old.Can I use fresh bread instead of day-old bread?Day-old brioche is ideal because it absorbs more custard without becoming soggy or falling apart—the very reason pain perdu was invented. If your bread is fresh, arrange slices on a wire rack set in a rimmed baking sheet and bake at 300° until dry to the touch, 10–12 minutes. Let cool slightly before soaking in the custard.Can I make pain perdu ahead?You can prepare the salted caramel sauce up to one week ahead and the whipped mascarpone cream up to one day ahead and refrigerate them. For the best texture, soak and cook the bread just before serving so the exterior stays crisp while the center remains soft and custardy.For more French classics, check out the following recipes: Bistro-Style Croque Monsieur; Poulet Rôti; Ratatouille; and Dover Sole Meunière.