Louisiana Style French Toast (or Pain Perdu)

Louisiana Style French Toast (or Pain Perdu)

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 2

    • About This Recipe

    “I learned how to make this rich, gooey, caramel-ly version of French Toast when I lived in Louisiana. It is very sweet – feel free to decrease the amount of sugar if you wish. There is no milk in this version. If you don’t have a good nonstick pan, you may need to grease your pan with some oil or butter rather than the nonstick spray, as the sugar caramelizes and can be a little messy to clean.”

    Ingredients

  • 2largeeggs, well beaten or use egg substitutes
  • 2/3 cupsugar
  • 1/2 teaspoonvanilla extract
  • sliced bread
  • butter-flavored cooking spray oroil
  • powdered sugar, for dusting

    • Directions

  • Beat together the eggs,sugar,and vanilla extract.
  • Dip each slice of bread into the batter to coat both sides.
  • Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
  • Brown well on both sides,but don’t let burn.
  • Dust with powdered sugar and serve with warm maple syrup on the side.
  • Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
  • The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

    • Reviews

  • “I am always looking for something to do with my leftover challah.My kids loved this.I made this in my sandwich maker and it was really easy to cleanup and came out great.I must admit that I did cut back a little on the sugar in the recipe, but my kids made up for it with the powdered sugar and maple syrup!”

  • “Oh HeatherFeather, this is so decadent and majorly delicious. I made this for Sunday brunch with my in-laws. Very classy and the maple syrup is a great accompaniment. Although eating these with just the powdered sugar is fine too. Thanks so much for sharing this.”

  • “WONDERFUL!!!!”

  • “I tried it this way because we had no more milk in the house, and it was fantastic! With and without the maple syrup how the toast came out was just so great. But while I was adding the first three ingredients for the first step I noticed we were all out of plain sugar, so I had to substitute it for Sugar in the Raw. Which is a sugar that claims to be 100% (pure) Cane Turbinando sugar, from Hawaii. All the others were just as the recipe listed, I thoroughly enjoyed it! Thank you ever so much for posting the recipe here.”

  • “So yummy and simple!This is my new stand-by French Toast recipe – thanks! :)”

  • “Wow – this was great.Usually when I make french toast I have to have syrup, but this didn’t need it!It was sweet already.Very tasty – thanks for sharing!”

  • “I’ve been looking for a new french toast recipe and this one is the best I’ve tried.It’s quick and very easy.I used a little less sugar than called for and regular sliced bread, toasted.Can’t wait to try this with thicker bread.”

  • “MY GOODNESS! Made me homesick for Louisiana…DH requests that I not make anyother….easy and wonderful!”

  • “French toast has always been a favorite, and I was happy to see a Louisiana version.I plan to try it out for breakfast tomorrow….”

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