Pain Perdu

Recipe from Oxmoor House

More From Oxmoor House


  • 2 cups milk
  • 1 cup sugar, divided
  • 2 tablespoons brandy or 1 teaspoon vanilla extract
  • 12 slices bread, crust removed
  • 5 eggs, separated
  • 1 tablespoon grated lemon rind
  • 1/4 cup butter or margarine, divided
  • 2 tablespoons lard, divided
  • 1/4 teaspoon ground cinnamon


  1. Bring milk to a boil in a small saucepan. Remove from heat. Stir in 1/2 cup sugar and brandy.
  2. Place bread slices in a single layer in a 15- x 10- x 1-inch jellyroll pan. Pour milk mixture over bread, and let stand 10 minutes. Drain off excess milk.
  3. Beat egg yolks until thick and lemon colored. Add 2 tablespoons sugar and lemon rind, beating well. Beat egg whites (at room temperature) until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff peaks form. Fold into egg yolk mixture. Spread egg mixture evenly over bread; let stand 30 minutes.
  4. Melt 2 tablespoons butter and 1 tablespoon lard in a large skillet over medium-high heat. Lift bread slices, one at a time, with a spatula, and place in hot butter mixture. Cook 2 to 3 at a time until golden brown, turning once. Remove to a platter, and keep warm. Repeat procedure with remaining bread slices, adding butter and lard as needed.
  5. Combine remaining 1/4 cup sugar and cinnamon; sprinkle over bread slices. Serve warm.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pain Perdu Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy