Pain Perdu with Banana & Strawberries

As you know, I like my sweet things in the morning (aside from coffee…  there should always be coffee…) so this Sunday is no different. Sometimes I’ll have toast with avocado and egg with a side portion of Greek Yoghurt with honey, other times, I’ll have Granola with yoghurt or yoghurt on its own. Today I made something I haven’t eaten in quite some time: Pain Perdu or ‘lost bread’ or ‘ruined bread’.

Also knows as French toast, golden bread, eggy bread, ‘wentelteefjes’ or ‘verloren brood’ in Dutch, Pain Perdu is usually served as dessert or as a light lunch, but can also be used as part of Brunch on Sundays.  In the old days in France, this dish was used by the poor with old, stale bread, so none of it would be lost and thrown away.  French toast is the American name for it and in the US it is often served as breakfast, instead of dessert.  Cooked golden brown, in just a few minutes and served hot, pain perdu is easy and fast to make!

And for those of us who are gluten intolerant, this works very well with gluten free bread too!

Ingredients:

  • 1 egg
  • 30cl milk
  • 1 teaspoon vanilla sugar
  • pinch of freshly grated cinnamon (optional)
  • 2 slices of old bread (min. 1 day old)
  • 1 small banana, slices
  • 1 small cup of strawberries, washed and halved
  • some extra sugar or honey
  • butter

Method:

As promised, this is an a easy one. First pick a bowl that is large enough to put your bread in.  Take your egg and crack this in your bowl.  Then add the milk and whisk the egg and the milk with the vanilla sugar and the grated cinnamon.

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On a plate, arrange your sliced banana and add the strawberries.

Cut your bread overlenght, so you have 4 triangles. Now take a frying pan and melt some butter on a medium heat.

When melted, coat your first slice of bread in the milk – egg – vanilla sugar – cinnamon mix.  For best results, please make sure your bread is coated nicely and thoroughly, but shake off any excess mixture.  When coated well, put your first slice of bread in the frying pan.  Repeat with the other 3 slices of bread.

It’s important to let your bread cook slowly so the outside is crispy golden brown but the inside is still soft and moist. When golden brown on one side, turn over to slow fry the other side.

When your toast is fried, add some extra sugar or honey on top and serve hot with your banana and strawberries.  Enjoy your Sunday!

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