Louisiana Style French Toast or Pain Perdu
Indulge in the rich flavors of the South with this Louisiana-Style French Toast, also known as Pain Perdu. This decadent recipe transforms day-old French bread into a custard-soaked masterpiece, creating a dish that’s crisp on the outside yet irresistibly soft and creamy on the inside. Infused with warm, aromatic spices like cinnamon and nutmeg and a touch of vanilla-rich sweetness, this French toast delivers a luxurious breakfast or brunch experience. Perfectly pan-fried in butter until golden brown, it’s finished with a dusting of powdered sugar and a drizzle of maple or cane syrup for the ultimate Southern touch. Ready in just 30 minutes, this flavorful classic is ideal for turning simple pantry staples into a gourmet treat the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 loaf (about 12 ounces) Day-old French bread
- 4 large Eggs
- 1.5 cups Whole milk
- 0.5 cup Heavy cream
- 0.25 cup Granulated sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons (for frying) Unsalted butter
- 2 tablespoons (for garnish) Powdered sugar
- 0.5 cup (optional, for serving) Maple syrup or cane syrup
Instructions
Cut the day-old French bread into thick slices, about 1 to 1.5 inches wide. Set aside.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Transfer the egg mixture into a large shallow dish or baking dish to make dipping the bread easier.
Place the slices of bread into the egg mixture, letting them soak for about 20-30 seconds per side, or until they absorb the mixture without falling apart.
Heat a large skillet or griddle over medium heat and melt 1 tablespoon of the unsalted butter. Make sure the butter coats the surface evenly.
Gently place the soaked bread slices onto the skillet, being careful not to overcrowd. Cook for 2-3 minutes on each side, or until golden brown and slightly crispy.
Transfer the cooked slices to a warm plate and cover loosely with aluminum foil to keep warm. Repeat the process with the remaining bread slices, adding more butter to the skillet as needed.
Once all the slices are cooked, sprinkle them with powdered sugar and serve with maple syrup or cane syrup on the side for drizzling.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 160.8 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 787 mg | 61% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
