How to make the best French toast recipe: Perfect the crunchy-on-the-outside flan-like-on-the-inside authentic Lost Pain. We Easy toast recipe is more magical!
The best in France
I have a long-term relationship with French toast.
First of all, the classic French toast is Lieutenant Dan’s second favorite food, after steak, so I became very well acquainted with it over the years.
I thought I perfected French bread. But I then had the opportunity to be taken by one, but three travel to France in a relatively short amount of time.
On these trips, it became clear to me that I still need to learn a few things about how to make toast … The French way to do it!
So now, after a couple of Parisian cooking classes, and a lot of experience at home, my French bread is now just as amazing as The Lost Pain we ate in Paris.
You can do it too! All you need is:
- The right ingredients.
- A better understanding of that real French bread should taste and feel like.
Why is this Pain Lost?
French toast (like French fries) is an American version of a classic French recipe.
The original recipe is called Lost Pain in French, which literally translates as “lost bread.”
Some believe the term refers to using day-old bread that could be thrown out if not repurposed. Others believe it refers to the bread being lost in the egg mixture when dunked.
Either way, this bread gives new life in the best possible way.
What is the difference between French bread and Lost pain?
There’s a big difference between the most American French bread made on the weekends, and what Lost Pain is means they should.
In France, Lost Pain is almost an art form. It has been perfected over centuries. There is a method. There is an expectation.
Here in the United States, French bread is a reflection. We opened the fridge and thought, “Great! I had some pieces of sandwich bread left, and a couple of eggs … french toast!”
We whip the eggs with whatever liquid dairy product (or black milk) we can get, sprinkle it with cinnamon, and soak the bread.
We do not measure. We do not consider the consistency of the egg mixture. We do not worry about the type of bread or the thickness of the slices.
We know, in the end, we will drown the French bread in maple syrup and enjoy it regardless.
However, this quick weekend breakfast could be SO much more, with very little effort.
French bread vs. Lost pain
Let’s take a moment to compare the big differences, so you can make the best French toast you’ve ever tasted, AKA Real Lost Pain!
(American) French toast tends to be:
- Eggy
- Too many spells
- Too thin, because we use sliced sandwich bread
- Dry and bready in the middle, because we didn’t soak the bread long enough (or we used too many eggs)
- Or too wet, because our liquid mixture does not portion correctly
Lost Pain should:
- Thick
- Crispy and golden on the outside
- Soft and custard like the inside
- Sweet enough to stand alone, without syrup or toppings, but not cloyingly sweet
- With a delicate vanilla custard flavor
Is this recipe supposed to be Soggy?
Why is my breakfast wet? Is that supposed to be the case?
French toast should never be wet, but it shouldn’t be bready in the middle either.
A perfect Lost Pain Recipe should have a pillowy, well-saturated, custard texture on the inside.
This means it will be softer than most Americans traditionally do it.
However, if you turn the heat down and cook it a little longer, the crust will become glossy caramel on the outside, while the inside will blow into a soft custard cloud.
Pain Lost Ingredients Recipe
Here’s what you’ll need:
- Brioche pen pen – Unlicensed. You will want to slice it into thick pieces yourself. If you can’t get brioche, Challah is the next best thing.
- Half & half – Full of fat. This is not the time to be worried about calories or fat. Some recipes require whole milk and heavy cream in various proportions, but I found buying one carton of half & half work perfectly and saving money.
- I do – Don’t Want a Lost Egg Pain Recipe? Well then, just take the egg whites! Silk quality in yellow will create the perfect custard texture.
- Sik – Sweeten the French toast, making it an independent dish.
- Vanilla extract – Just a little splash to create the vanilla custard flavor.
- Salt – A little pinch does a lot of good, bringing the best flavors to the forefront.
- Butter – To fry the pain is lost.
How To Make French Toast
Are you ready to make a food-mind-blowing and easy recipe? Ok, good!
- Preheat the oven. This helps keep the first batches warm, and “finish” cooking this recipe.
- Whip. Mix the half & half, egg yolks, sugar, vanilla, and salt together.
- Cut. Slice a bun into 1-inch slices. The bread can be fresh or stale. Contrary to popular belief, you don’t need to use day-old bread.
- Prep the skillet. Place a large skillet over medium heat. Add a little butter.
- Soak. Dip the brioche into the egg mixture, flipping through coat.
- Fry. Slowly move the bread soaked in the hot skillet. Fry the bread slices coated until golden brown.
- Keep warm. Move the baked bread through the baking sheet and place it in the oven to keep warm.
- Repeat. Continue to cook the remaining slices of bread until all the bread is baked.
Find the complete (Printable) best French bread recipe (Lost Pain) Below. Enjoy!
What do you put on top?
The beauty of making this authentic recipe is that it’s sweet enough to serve as-is. No toppings needed!
However, you can feel free to add:
- Maple syrup
- Powdered sugar
- Whipped cream
- Grilled nuts
- Fresh butter
- Cut Stone Fruit
- Caramel sauce
- Chocolate crackers
Frequently asked questions
How do I know it ends cooking?
Perfect Lost Pain should be golden and crunchy on the outside, with flan-like and pillowy in the center … But not raw.
Place the pieces of finished toast in the oven under low heat, blow them slightly and keep the pieces from getting wet over time. If you are worried about your breakfast being cooked in the center, the oven slowly finishes this recipe off, so to speak. Don’t skip the crazy step!
How long should it be kept in the oven?
Really, just a few minutes of “dry time” as you finish cooking other pieces will be done. About 5-10 minutes, or possibly up to 20 minutes.
Is there a lactose free option?
Sure! Try using thick canned coconut milk and plant-based “butter”.
How long does this recipe last in the fridge?
This recipe tastes its best when it is freshly made, but if you end up having extra after that, leftover food can be stored in a tightly closed container in the refrigerator for up to 3 days.
More Fabulous Breakfast Options
How To Make French Toast
How To Make The Best Grilled French Recipe: Insanely Delicious Lost Pain With The Perfect Texture On Both The Inside And Outside. This easy French toast recipe will blow your mind!
Portion: 10 thick slices
- 1 pen brioche bread, without a license
- 3 tas half & half
- 5 eu ze
- 1/2 tas sugar granules
- 1 teaspoon vanilla extract
- 2 pinch salt
- 6 spoon well
- Possible toppings: Roasted nuts, fresh butter, powdered sugar, maple syrup, caramel sauce, chocolate copy
Preheat oven to 275 degrees. Lay out a large baking sheet.
In a large bowl, whisk the half & half, egg yolks, sugar, vanilla, and salt together. Make sure the sugar is fully incorporated.
Use a serrated knife to slice the brioche bread into 1-inch slices. (About 10 slices.)
Place a large skillet over medium heat. Add 1-2 tablespoons butter, depending on the size of the skillet.
Soak 2-3 brioche pieces in egg mixture for about 30-60 seconds, flipping through coat. The bread should be soaked just long enough to be completely saturated, without melting it.
Carefully move the bread soaked in the hot skillet. Fry the roasted French slices for 2-3 minutes per side, until golden brown. If they are cooking faster, lower the heat to medium-low, ensuring that the inside cooks in the middle.
Move the French toast onto the baking sheet and place in oven to keep warm. (The longer it sits in the oven, the bloated it will become.)
Wipe the skillet with a paper towel and add more butter to the skillet. (You only need to wipe the skillet if the butter residue looks black.)
Repeat with the remaining slices of bread until all the French bread is baked. Place each batch in the oven to keep warm.
Serve hot with fresh berries, maple syrup, or your favorite toppings!
Place the pieces of French toast in the oven under low heat, blow them up slightly and keep the pieces from getting wet over time. If you are worried about the French bread being baked in the center, the oven slowly finishes the French bread off, so to speak. Don’t skip the crazy step!
Serve: 1pieces, Calories: 369kcal, Carbohydrates: 29g, Protein: 8g, Fat: 25g, Saturated fat: 15g, Cholesterol: 201mg, Sodium: 327mg, Potassium: 104mg, Sugar: 10g, Vitamin A: 888IU, Vitamin C: 1mg, Calcium: 109mg, Make: 1mg
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