How to make traditional French toast (the way it is made in France)

This video tutorial will teach you the French way to make traditional French toast called in "Pain perdu" ". Pain perdu ( french toast) literally means "lost bread". It dates back to more frugal times where every morsel of food was used/re-used. Stale or left over bread cuts (a precious commodity a few hundred years ago) were refashioned into a delicious treat.

The big difference between the French way of making "French toast" is the separation of key ingredients (milk, eggs and sugar). Whereas newer recipe tends to mixes everything together with additional flavors added like vanilla and cinnamon.

My promise to you is this traditional french toast method will yield a crispier, crunchier taste and texture.

Ingredients:

1 French style baguette (cut in slices)
300 ml of full cream milk
2 whole eggs (ideally free range/organic)
50 grams or more of plain butter (to cook the bread slices)
50 grams or more of granulated white sugar (add as much as you want)
2 pinches of salt (one for the milk and oe for the beaten eggs)

[deaftone]

we've been making this for years for the homeless with all the stale bread donations we get, always great reviews.

[WhatsCookingAtMomsKitchen]

There's nothing like the classical way of making things like this Classic Pain Perdu. I don't know but for me the traditional of making French Toast has character, raw and rustic. I should have watched this first before I made mine. Anyway, thanks Stephane!

[mendinghoop]

Really enjoying these simple quick recipes. All the dust shaking free when you hit the baguette was hilarious. Not sure why I found that so funny. As always, great video Stephane.

[jbz]

This is a gem. No frills and fancy stuff. I had to steam my baguette to soften it to cut into slices.

[SusiCupcake]

Love this! I was taught in HS to do this way. I make it for my son the “American” way but for since I don’t care for overly sweet, I love this with coffee. I even dip it slices in my latte

[anhibitor]

Hi Stephane, I absolutely love it when you incorporate a bit of French history behind certain recipes in your videos, like in this one. This makes your videos more interesting and helps them stand out, instead of just being about following a procedure like most other channels. Now I can understand much more about French culture and cuisine. Thanks chef!

[chiragpradhan]

I had tried this recipe with a slice bread but today I tried it with a stale baguette.. and it was just another level. Absolutely yummy! Thanks for sharing Chef 🙏🏼

[AnaSantos-jqyi]

I do it like that but I sprinkle it with sugar and cinnamon!

[Charmingtagapagsalaysay]

I just did it. It's simple but fast to make, especially when you just woke up and feeling so hungry yet, you want a proper breakfast. The great thing about this recipe is, you can make the left over eggs into scrambled eggs. No waste! I put a lil but of cinnamon and grapes to pair it with. Thank you Stephane!

[ButacuPpucatuB]

Ouais!!!! ❤️❤️❤️❤️ J’adore beaucoup le pain perdu. Avec une grande tasse de chaud chocolat.... c’est paradis. Merci pour cette vidéo.

[rachelm]

Merci, Stefan. I had no idea 'French Toast' was done this way, I think I'm going to love it! 😋

[jeanlancaster]

Perfect timing lunch time, half baggette left over and nice and quick recipe, kitchen here i come.

[Marcel_Audubon]

Interesting two bowl technique ... never heard of that before, I'll try it next time ... I'll also try the granulated sugar ... looks good!  we usually use powdered sugar or *maple syrup* (yes, yes!) but I'm willing to learn a new way to do it

[psikofan]

I love it. my mom used to do that in Mexico, you make me remind my childhood. merci.

[juliocesarhernandez]

I usually put into the thrash bread like that but from now i am going to try this toast, and you are right here in my country we cook French toast using soft bread

[AvecPoesie]

This came at the perfect moment! I have half a baguette that became too hard! Looking forward to making Pain Perdu! Merci, Stèphane.

[Luandamagere]

Thank you for showing us why milk was needed for french toast

[Mr.MimeisFrench]

Thank you for educating us to the traditional method. Been making 'french toast' since childhood. The separation of egg and milk is brilliant.... Creating the eggy crust and fully saturated fluffy texture is rather unfeasible.
When milk and eggs are combined the inner texture often becomes too 'eggy'
From here you could have two different flavor profiles by seasoning the egg and milk separately.
Vanilla added to milk and cinnamon to egg would be a popular choice.
Merci

[jimkrahn]

I’ve been making this for dessert lately and pouring maple syrup over it, 🇨🇦

[lopezmt]

I don't know how many times I had stale French bread (I buy my French bread at Costco and it comes with two loaves and by the time I want to eat the second loaf, it goes stale and is as hard as a brick...) and did not know what to do with it. Thanks for this simple recipe. I can't wait to try it.