French Toast

Pain Perdú

Carmen, author of the food blog Yerbabuena en la Cocina, brings us a recipe today that will be very useful to you, as it will help you make the most of some things you thought were beyond saving. It is very easy to prepare and everyone at home will love it, making them get out of bed just from smelling what's cooking!

Pain perdú is a leftover recipe and is basically the French version of our torrijas, but unlike those, it is made with some kind of pastry or brioche dough, such as milk rolls, croissants, or even, as in this case, with leftover roscón de reyes from Christmas that had been sitting in the freezer waiting for a better use.

Another characteristic that sets Pain perdú apart from our torrijas is the preparation: while the latter are fried in plenty of oil, the former are made on the griddle with a little butter, as could not be otherwise in a French recipe; thanks to this, the calorie count is lower.

If you are lucky enough to prepare this recipe in a De Buyer mineral iron pan, you will enjoy getting back to the purest, healthiest, and most natural cooking, as it is handcrafted, without chemicals or coatings, with only a layer of beeswax that protects it and helps achieve a natural non-stick surface.

Why give up turning breakfast or an afternoon snack into something magical and special on these cold days by using up any leftover stale pastries? Imagine the moment... coffee or tea steaming while the house fills with the aromas of vanilla and butter coming from the pan. Are you in?

Author

Claudia&Julia

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4

Category

Baking

Cuisine

French

Ingredients

• 8 Slices of roscón or any other brioche such as a milk roll
• 2 Eggs
• 100 g. Sugar
• 500 ml. Milk
• 1 Vanilla bean
• Butter
• Powdered sugar for dusting
• Red berries (optional)

Directions

1. Cut the vanilla bean lengthwise and scrape out the seeds. Set aside
2. In a bowl, combine the eggs with the sugar and vanilla, and whisk until you get a foamy mixture. Then gradually add the milk and whisk again until everything is fully combined.
3. Heat the pan over medium heat and add a tablespoon of butter, while carefully dipping the slices of roscón one by one into the egg and milk mixture and letting them soak on both sides, taking care not to break them.
4. When the butter has melted, place the slices one by one into the pan and let them brown on both sides. Carefully transfer to a plate, dust with powdered sugar, and serve with red berries.