Pain Perdu

Pain Perdu Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Pain Perdu--literally "lost bread"--was a simple breakfast of day-old French bread dredged in beaten eggs and pan-fried in butter.


8 servings (serving size: 2 bread slices and about 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 26 %
Fat 7.8 g
Satfat 4 g
Monofat 2.3 g
Polyfat 1 g
Protein 7.6 g
Carbohydrate 40.9 g
Fiber 4.7 g
Cholesterol 16 mg
Iron 1.7 mg
Sodium 373 mg
Calcium 112 mg


1 1/2 cups fat-free milk
3/4 cup egg substitute
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
16 (1-inch-thick) slices diagonally cut French bread baguette
1/4 cup butter, divided
2 cups water
1/2 cup dry white wine
1/4 cup granulated sugar
1 tablespoon cornstarch
2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1/2 cup fresh strawberry halves
1 tablespoon powdered sugar


Combine first 7 ingredients, stirring well with a whisk. Arrange the bread slices in a single layer in a large shallow dish. Pour milk mixture over bread, and let stand until milk is absorbed (about 2 minutes).

Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread is golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and 8 bread slices.

Combine 2 cups water, wine, 1/4 cup granulated sugar, and cornstarch in a large saucepan, stirring with a whisk. Bring to a boil; cook until reduced to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan, stirring well to coat. Serve sauce with bread slices. Sprinkle each serving with powdered sugar.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Jim Folse,

Cooking Light

March 2004
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