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

Level

Easy

Yields

4 servings

Cost

£1.36

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

The Method

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

The Method