Classic French Breakfast: Pain Perdu & Café au Lait

A quintessential French breakfast featuring buttery Pain Perdu (French Toast) and comforting Café au Lait.

Prep Time

10 minutes

Total Time

30 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.10/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

8slicesBaguette or Challah(About 1 inch thick, stale is best)

£1.50

4Eggs(Large)

£1.20

1cupMilk(Whole milk recommended for richness)

£0.30

0.3cupHeavy Cream(Optional, for extra richness)

£0.45

2tablespoonsGranulated Sugar

£0.05

1teaspoonVanilla Extract

£0.15

0.5teaspoonGround Cinnamon

£0.05

2tablespoonsUnsalted Butter(For cooking)

£0.20

2cupsCoffee(Strong brewed coffee)

£0.50

2cupsMilk(For Café au Lait, warmed)

£0.30

to tastePowdered Sugar(For dusting (optional))

£0.20

to tasteFresh Berries(Strawberries, raspberries, blueberries (optional))

£2.50

to tasteMaple Syrup(Optional)

£1.00

Total Cost

£8.40

£2.10 per serving

Instructions

1.
In a large bowl, whisk together eggs, milk, heavy cream (if using), sugar, vanilla extract, and cinnamon until well combined.
2.
Heat a large skillet or griddle over medium heat. Add butter and let it melt completely.
3.
Soak each slice of bread in the egg mixture for about 15-20 seconds per side, ensuring it is well saturated but not soggy.
4.
Place the soaked bread slices onto the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
5.
While the Pain Perdu is cooking, prepare the Café au Lait: In mugs, pour equal parts hot coffee and warmed milk. Adjust to your preference.
6.
Serve the Pain Perdu immediately, dusted with powdered sugar and topped with fresh berries or maple syrup, if desired. Enjoy with your Café au Lait.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (200g)

450 kcal / 1883 kJ

Carbs

48g

18% of RDA

Fat

22g

31% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

25 g

28% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

Using stale bread is key for preventing soggy French toast. If your bread is fresh, you can dry it out slightly by leaving it out overnight.

Don't overcrowd the skillet, cook in batches if necessary to ensure even browning.

For extra flavor, you can add a pinch of nutmeg or cardamom to the egg mixture.

Warm the milk for the Café au Lait in a saucepan on the stovetop or in the microwave. Be careful not to boil it.

To keep Pain Perdu warm while cooking in batches, place cooked slices on a baking sheet in a warm oven (200°F/95°C).

Cooking Equipment

Stove

Large Bowl

Large Skillet or Griddle

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...