Pain Perdu & Café au Lait: A Classic French Breakfast

Indulge in the simple elegance of a traditional French breakfast with Pain Perdu (French Toast) and a comforting Café au Lait. Perfect for a leisurely weekend morning.

Prep Time

10 minutes

Total Time

30 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.36/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Ingredients

Servings

8slicesBrioche bread(Challah or thick-cut bread can be substituted)

£2.00

3largeEggs

£1.00

0.5cupMilk(Whole milk recommended for richness)

£0.20

0.3cupHeavy cream(Optional, for extra richness)

£0.50

1teaspoonVanilla extract

£0.15

1tablespoonGranulated sugar

£0.05

0.3teaspoonGround cinnamon

£0.05

2tablespoonsButter(For cooking)

£0.20

For dustingPowdered sugar(Optional, for serving)

£0.10

To tasteMaple syrup(Optional, for serving)

£0.50

2cupsStrong brewed coffee

£0.50

2cupsMilk(For Café au Lait, can be warmed on stovetop or in microwave)

£0.20

Total Cost

£5.45

£1.36 per serving

Instructions

1.
In a shallow dish, whisk together the eggs, milk, heavy cream (if using), vanilla extract, granulated sugar, and cinnamon.
2.
Heat a large skillet or griddle over medium heat. Add the butter and let it melt.
3.
Dip each slice of brioche bread into the egg mixture, ensuring both sides are well coated. Let excess drip off.
4.
Place the soaked bread slices onto the hot skillet or griddle, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5.
While the Pain Perdu is cooking, heat the milk for the Café au Lait. You can warm it in a saucepan on the stove or in the microwave until hot but not boiling.
6.
Pour equal parts strong brewed coffee and warm milk into mugs. Adjust the ratio to your liking.
7.
Serve the Pain Perdu immediately, dusted with powdered sugar and drizzled with maple syrup, if desired. Enjoy with your freshly prepared Café au Lait.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

30 g

33% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For extra flavor, add a splash of orange liqueur or rum to the egg mixture.

Don't overcrowd the pan when cooking the Pain Perdu; cook in batches to ensure even browning.

If the bread is very dry, soak it a little longer in the egg mixture.

Garnish your Pain Perdu with fresh berries for a pop of color and added flavor.

Cooking Equipment

Large skillet or griddle

Whisk

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, add a splash of orange liqueur or rum to the egg mixture.

Don't overcrowd the pan when cooking the Pain Perdu; cook in batches to ensure even browning.

If the bread is very dry, soak it a little longer in the egg mixture.

Garnish your Pain Perdu with fresh berries for a pop of color and added flavor.

Pain Perdu & Café au Lait: A Classic French Breakfast

Ingredients

Instructions