Rating: 4.59 stars
27 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
12 slices
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy. Pour mixture into a shallow pan. Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.

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  • Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray. Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.

Nutrition Facts

426 calories; protein 14.6g; carbohydrates 68.1g; fat 9.3g; cholesterol 234.9mg; sodium 611.2mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
01/02/2006
I made a version of this recipe for New Year's morning and it was such a hit. Instead of orange brandy and orange zest I used Grand Marnier and clementines with day-old challah bread. In addition I created a sauce using freshly squeezed juice from the clementines Grand Marnier powdered sugar and maple syrup. This was an extrememly rich complex-tasting french toast with minimal preparation involved. This paired perfectly with mimosas! Read More
(33)

Most helpful critical review

Rating: 3 stars
11/28/2008
Try using vanilla cinnamon and sugar in the egg/milk mixture. To die for! Read More
(10)
27 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/01/2006
I made a version of this recipe for New Year's morning and it was such a hit. Instead of orange brandy and orange zest I used Grand Marnier and clementines with day-old challah bread. In addition I created a sauce using freshly squeezed juice from the clementines Grand Marnier powdered sugar and maple syrup. This was an extrememly rich complex-tasting french toast with minimal preparation involved. This paired perfectly with mimosas! Read More
(33)
Rating: 4 stars
03/21/2004
I thought this recipe was great. I didn't have any oranges on hand for the orange zest but used a little orange extract instead and that worked just fine. Only the next time I make this I will probably decrease the amount of sugar to 1/4c. I like my french toast with syrup & it made it just a little to sweet with the 1/2c sugar as indicated in the recipe. I made an orange flavored syrup to serve on top of the toast. It was YUMMY!!! Read More
(19)
Rating: 5 stars
08/16/2008
This was a very flavorful alternative to regular french toast. I only used 6 pieces of white bread so I halved the other ingredients as well but found that the bread was really dry. I ended up mixing up the remaining amounts and adding them to the shallow pan. After about 5 minutes I flipped the bread pieces and let them sit for another 5 minutes before putting them on the grill. Just awesome! I also did not have any oranges to make the zest but the flavor was still exceptional! Read More
(13)
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Rating: 5 stars
11/30/2017
I made this the other night when I was inebriated. Instead of 12 slices of white bread I instead used 4 ribeye steaks. In place of all that sugar I used salt and pepper. Then I deep-sixed the orange liqueur and orange zest and put some iced cold tequila in a glass whose rim had been generously salted. I knocked that back and shot gunned a couple of Michelobs. Then I threw the French steaks on a skillet turned up the heat fell asleep and burned down my kitchen. So remember don t change the recipe. Read More
(11)
Rating: 5 stars
06/15/2007
Wow! I can't imagine eating french toast any other way now. So tasty even though I used triple sec for the orange liquer (not very authentic) I will try Grand Marnier next time like someone else suggested. Read More
(10)
Rating: 3 stars
11/28/2008
Try using vanilla cinnamon and sugar in the egg/milk mixture. To die for! Read More
(10)
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Rating: 5 stars
09/26/2008
This was fantastic I'm making for dinner tonight! When I first made it my family requested it 3 days in a row! I ran out of orange liquor so once used orange extract (fantastic) instead. Once used 1/2 orange and 1/2 almond extracts. I like to serve it w/fresh blueberries and powdered sugar sprinkled on top. So good! Read More
(8)
Rating: 4 stars
04/05/2010
I made this & it was a hit! I followed the recipe and it was wonderful. I'm not sure why people bother rating a recipe when they've change almost everything in it! A few things I can see..but omitting the orange & using cinnamon and vanilla? That's just an entirely different recipe. Read More
(8)
Rating: 5 stars
07/27/2009
I didn't have orange liqueur so we used orange juice and I added a bit more orange peel (I used the dried kind). It was very tasty good flavor but makes more egg mixture than I needed personally. But then again we don't let our bread sit in the mix just dunk it and then put it directly in the pan. Next time I may try it as someone else suggested--with vanilla & cinnamon added as I think we missed those flavors (but did like the contribution of orange flavor!). Thanks for the recipe! Oops sorry we ate it up before we thought about taking a picture:( Read More
(6)