Here’s the French toast recipe by François Perret, the Pastry Chef at the Ritz Paris! French toast—known in French as “Pain Perdu” (which means “lost bread”) or “Brioche Perdu”—is a tasty, easy-to-make treat that’s perfect for breakfast or brunch. The traditional French version is super simple, using just bread, eggs, milk, a bit of sugar, and butter for frying. In France, it’s usually enjoyed as a sweet dish, topped with things like powdered sugar, chocolate, butter, fruit, jam, or honey. You can use any kind of bread you like, from a basic white loaf to brioche or even challah.
This dish is a fantastic way to use up leftover bread that’s gone a bit stale. By soaking the bread in a mix of eggs and milk and then frying it up, you can turn it into a delicious and filling meal that the whole family will love.
But is French Toast Actually French?
Well, the origins of French toast aren’t entirely clear, and the story behind it is a bit more complicated than you might think. The earliest mention of something like French toast is in a Roman cookbook called the Apicius. There’s a recipe for “Aliter Dulcia” (which means “another sweet dish”) that says to slice white bread, remove the crusts, soak it in milk and beaten eggs, fry it, and then cover it with honey.
Fast forward to the 15th century, and a similar recipe was popular at the court of Henri V, where they called it “lost bread.” The name “French toast” didn’t actually appear until the 17th century in an English cookbook called The Accomplisht Cook.
So why is it called “French toast”? One of the best explanations is that adding the word “French” made the dish sound fancier. “Lost bread” probably didn’t have the same appeal. “French toast” has a nice ring to it, and the word “French” gives it a touch of elegance. As the dish became more popular, the name stuck—and here we are today!
The French Toast Recipe by François Perret
Ingredients
- 4 thick slices brioche
- 140 g (1/2 cup) whole milk
- 1 vanilla pod or 1 teaspoon vanilla extract
- 5 egg yolks
- 55 g (1/4 cup) brown sugar
- 400 g (1 2/3 cups) single cream 33% fat
- 10 g (2 teaspoons) french butter
- 1 (or about 1 ounce) piece of chocolate
Instructions
- Bring the milk and vanilla to a simmer in a saucepan. Cover and let it infuse for 10 to 15 minutes.
- In a separate bowl, whisk the egg yolks and brown sugar together. Then, slowly pour the infused milk over the egg mixture, stirring constantly. Next, add the single cream and mix again until fully combined.
- Lay the brioche slices in a single layer in a shallow dish. Pour the prepared mixture over the brioche, ensuring they are evenly coated. Cover and allow the brioche to soak in the fridge for 1 hour.
- Heat one tablespoon of brown sugar in a non-stick frying pan over medium heat to make a caramel. Carefully lift the soaked brioche slices out of the dish and add them to the frying pan. Add a small amount of butter to prevent the brioche from sticking. Fry the slices for several minutes on each side until golden and crisp.
- Place the fried brioche slices directly on a serving plate and grate chocolate on top.
