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Pain Perdu

The age-old technique of reviving stale bread slices by dipping them into a milk-egg mixture and frying to a crisp golden brown is known in France as pain perdu (lost bread). The basic recipe has remained relatively unchanged since the ancient Romans served it as a dessert called aliter dulcia (another sweet dish). We know it simply as French toast, a name that the Oxford English Dictionary cites in usage as early as 1660.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Pain Perdu
Review 1 for Pain Perdu
4 out of 5
4 out of 5
Monarch Beach, CA
April 28, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Yummy for the weekend
April 28, 2014
The orange zest is what gives this a unique and flavorful taste. I did use Grand Marnier and that too added a wonderful taste. The cooked egg batter is delicious and has the taste of sweet custard and I could have just eaten that by itself!
I didn't use the caramel or the creme fraiche. I just served it with real maple syrup.
I froze the leftovers so we could drop them in a toaster during the week.
I gave it 4 stars because I have a traditional French toast recipe that is easier and just as good. But this was a nice change from our routine.
Pros: Yield, Good Value, Appearance