Pain Perdu, meaning “Lost Bread” in French, is a beloved Cajun and Creole classic that transforms day-old bread into a warm, custardy, golden breakfast dish. Brought to Louisiana by French settlers, this recipe evolved in Cajun homes where nothing was wasted — especially not bread that had gone stale overnight.
The Cajun version of French toast is richer and bolder than its Parisian cousin: infused with warm spices, a hint of vanilla and brown sugar, and often a touch of bourbon, nutmeg, or pecans. When cooked to perfection, it develops a crisp, caramelized crust and a soft, custardy center — the hallmark of true pain perdu.
Served with powdered sugar, maple syrup, or Louisiana-style praline sauce, this dish is both comforting and indulgent — the taste of Southern hospitality on a plate.
🧂 Ingredients (Serves 4)
For the Pain Perdu:
8 slices thick, day-old French bread or brioche
4 large eggs
1 cup whole milk
½ cup heavy cream
¼ cup granulated sugar
1 tablespoon light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
1 tablespoon bourbon or dark rum (optional, for flavor depth)
2 tablespoons butter (for frying)
Powdered sugar, for dusting
Optional toppings:
Warm maple syrup
Pecan praline sauce
Fresh berries or sautéed bananas
Whipped cream or Creole cream cheese
🔪 Preparation
Step 1 — Prepare the custard
In a large bowl, whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, salt, and (if using) bourbon.
The mixture should be smooth and fragrant — a classic Cajun blend of spice and sweetness.
Step 2 — Soak the bread
Slice your day-old French bread into 1-inch-thick pieces. If the bread is too soft, toast it lightly beforehand so it absorbs the custard without falling apart.
Arrange the bread in a shallow dish or baking pan. Pour the custard mixture evenly over the slices, turning each one to coat both sides.
Let the bread soak for 5–10 minutes, or longer if it’s very dense — the goal is for each slice to absorb the custard fully without becoming soggy.
Step 3 — Cook the toast
Heat a large skillet or griddle over medium heat.
Add butter, letting it melt and sizzle gently (not burn).
Place the soaked bread slices on the pan and cook for 3–4 minutes per side, until each piece is golden brown and caramelized, with crisp edges and a soft center.
Transfer to a warm plate or low oven while cooking the rest.
The subtle browning of the sugars gives Pain Perdu its signature flavor — slightly smoky, buttery, and sweet with hints of spice.
Step 4 — Serve
Dust generously with powdered sugar, drizzle with maple syrup, and top with pecans or fruit if desired.
For an authentic Louisiana touch, serve with warm praline sauce — a caramel-like topping made with butter, brown sugar, and cream, studded with toasted pecans.
🍽️ Serving Suggestions
Classic Cajun Breakfast: Serve with smoky bacon or spicy sausage links.
Sweet Brunch: Add a dollop of whipped cream and a side of fresh berries.
Creole Dessert Style: Top with sautéed bananas in brown sugar and rum — a nod to Bananas Foster.
Pair it with Café au Lait or strong chicory coffee for a New Orleans–style breakfast experience.
💡 Chef’s Tips
Bread matters: Day-old French bread holds up best, but brioche or challah adds richness. Avoid soft sandwich bread — it can become too mushy.
Make ahead: The custard mixture can be prepared a day early and stored in the refrigerator.
Add a twist: Stir a tablespoon of orange liqueur, maple extract, or crushed pecans into the batter for extra flavor.
Crispy finish: Sprinkle a little sugar on the bread before frying — it caramelizes beautifully.
❤️ Why It Works
Cajun Pain Perdu captures the essence of Louisiana cooking — resourceful, soulful, and full of flavor. It takes something as humble as leftover bread and transforms it into a golden, indulgent masterpiece. The balance of sweet custard, warm spice, and buttery crispness makes every bite a nostalgic comfort.
From the French settlers of New Orleans to modern Southern kitchens, Pain Perdu remains proof that nothing truly good is ever lost.
Blueberry French Toast Casserole is a warm, comforting breakfast (or dessert) that feels like a cross between bread pudding and classic French toast — rich, custardy, and studded with bursts of sweet-tart blueberries. When baked, the top becomes golden and slightly crisp while the interior stays soft, creamy, and perfumed with vanilla and cinnamon.
This dish is beloved for family brunches, Sunday mornings, or any time you want something that feels both indulgent and homemade. It can be assembled the night before, left to soak overnight, and baked fresh in the morning — making it perfect for holidays or lazy weekends.
🧂 Ingredients (Serves 6–8)
For the casserole:
1 loaf day-old French bread or brioche (about 10 cups, cubed)
1 ½ cups fresh or frozen blueberries
8 large eggs
2 ½ cups milk (or half-and-half for extra richness)
½ cup heavy cream
½ cup granulated sugar
¼ cup light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (optional, for warmth)
Pinch of salt
Butter for greasing the dish
For the streusel topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ cup cold butter, cut into small cubes
Optional extras:
Zest of one lemon (adds brightness to the blueberries)
A drizzle of maple syrup or blueberry compote for serving
🔪 Preparation
Step 1 — Prepare the bread base
Cut or tear the bread into 1-inch cubes. Day-old bread is best because it absorbs the custard without becoming mushy.
Butter a large 9x13-inch baking dish generously.
Spread half of the bread cubes evenly in the dish.
Sprinkle half of the blueberries over the bread.
Layer the remaining bread cubes and top with the rest of the blueberries.
Step 2 — Make the custard mixture
In a large mixing bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
Slowly pour the mixture over the layered bread and blueberries, ensuring every piece gets moistened.
Lightly press down the bread with a spatula so it soaks up the custard evenly.
If making ahead, cover the dish tightly with plastic wrap and refrigerate overnight (at least 6 hours). If baking immediately, let it sit for 30 minutes at room temperature to absorb the mixture.
Step 3 — Prepare the streusel topping
In a small bowl, combine flour, brown sugar, and cinnamon.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the soaked bread.
Step 4 — Bake
Preheat your oven to 175°C (350°F).
Bake the casserole uncovered for 45–55 minutes, until the top is golden brown and the center is set (a knife inserted should come out mostly clean but moist).
For a crisper top, bake an extra 5 minutes.
Step 5 — Serve
Let it cool for about 10 minutes before serving. The casserole will firm up slightly as it rests.
Serve warm with:
A dusting of powdered sugar,
A drizzle of maple syrup,
A spoonful of blueberry sauce or lemon glaze,
Or a dollop of whipped cream.
🍽️ Serving Suggestions
Breakfast & Brunch: Pair with fresh fruit, yogurt, or scrambled eggs for a complete spread.
Dessert Twist: Add a scoop of vanilla ice cream or crème fraîche for an elegant after-dinner treat.
Make-Ahead Option: Assemble the night before and refrigerate; bake fresh in the morning for easy entertaining.
💡 Chef’s Tips
Bread choice matters: Brioche gives a buttery, dessert-like richness; French bread gives a more classic texture.
Blueberry variation: Mix in raspberries or blackberries for a mixed-berry version.
Lemon zest & juice: Add a tablespoon of lemon juice and zest to the custard for brightness.
Storage: Leftovers keep well in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.
❤️ Why It Works
This casserole combines all the comforting elements of French toast — warm bread, eggs, milk, sugar, and spice — but transforms them into something more luxurious and effortless. The juicy blueberries melt into the custard, creating pockets of flavor, while the crumbly streusel adds texture and sweetness on top.
A golden, bubbling dish that fills the kitchen with the scent of vanilla, butter, and berries — the perfect beginning to a beautiful day.
This traditional French toast recipe is incredibly simple to prepare in just a few minutes, resulting in a delightful breakfast. The slices turn golden and crisp on the outside while remaining fluffy and tender on the inside, ensuring that the French toast is never soggy.
Discover how to create perfect homemade French toast (pain perdu), a brunch dish that appears sophisticated yet is remarkably easy to prepare. Just whip up a straightforward custard infused with vanilla and cinnamon to dip soft slices of bread into, then cook the bread until it is golden and crisp on the outside and soft in the center.
Accompany it with your preferred toppings, which can range from a light sprinkle of powdered sugar and a pat of butter to more elaborate options like toasted nuts, chocolate chips, and homemade jam (I have numerous ideas for you!). I enjoy presenting a selection of toppings so that my family can choose their favorites. For additional easy breakfast recipes, consider trying my simple chocolate chip muffins, blueberry scones, or Belgian waffles.
Ingredients
Eggs — the key ingredient in the rich, custard-like batter for the French toast that the bread is soaked in.
Milk — I utilize whole milk for this recipe, but you may substitute it with 2% milk if you prefer. I do not recommend using nonfat milk, as a bit of fat is necessary for the rich custard. If you require a dairy-free alternative, opt for a creamier plant-based milk such as full-fat oat milk or coconut milk. In my view, almond milk is too thin for this purpose.
Sugar — I use granulated sugar, but you can replace it with brown sugar if you desire caramel-like undertones in the custard. The sugar not only flavors the French toast but also creates a caramelized exterior.
Vanilla — a generous splash of vanilla is essential, so choose a high-quality vanilla extract if possible.
Cinnamon — cinnamon contributes warmth and depth of flavor to the batter.
Salt — a small pinch of salt enhances all the flavors in this recipe.
Bread — thick slices of bread are the ideal choice, as they can absorb the batter without disintegrating or becoming soggy.
What’s the Best Bread to Use?
I favor a thick and fluffy type of bread with a soft texture that can hold up well.
Brioche bread is ideal for this simple French toast recipe; however, various types of bread can also be utilized! Leftover Challah, French bread, or milk bread are excellent alternatives.
Sourdough bread is also quite tasty, but be aware that the crust may become somewhat tough during cooking.
How to Prepare French Toast
1. In a large bowl, combine eggs, milk, sugar, vanilla extract, ground cinnamon, and salt.
2. Whisk thoroughly until a pale yellow custard is achieved. This mixture serves as the batter for the French toast.
A set of two images depicting butter melting in a skillet and bread soaking in the milk and egg mixture.
3. Heat butter in a large skillet over medium heat until melted.
4. Individually immerse the bread slices into the egg mixture. Allow each side to soak for a few seconds, then let the excess drip off.
A set of two images showing the soaked bread being placed in the skillet and then flipped.
5. Add the soaked bread to the skillet and cook for approximately 2 minutes, or until the bread turns golden brown.
6. Gently flip the bread and cook the opposite side until it is golden as well. Serve warm with your choice of toppings (numerous suggestions can be found in the Toppings section below!).
Variations
Substitute cream for milk. For added richness, replace ¼ cup of whole milk with heavy cream or half and half.
Incorporate spices into the custard. Besides (or in place of) cinnamon, consider using ground ginger, nutmeg, or even pumpkin pie spice.
Add citrus zest. Incorporate lemon zest or orange zest into the batter for a refreshing citrus flavor.
Utilize flavored bread. My cinnamon swirl bread is a fantastic choice for this straightforward recipe!
You may also explore my other variations on French toast, such as French toast sticks or air fryer French toast!
The Finest Toppings
French toast serves as a delightful blank canvas for your creativity! Here are some of my preferred topping suggestions:
Fresh fruits like berries and sliced bananas
A sprinkle of powdered sugar
Warm maple syrup or honey
Butter or honey butter
Lemon curd
Toasted pecans or walnuts
Whipped cream
Chocolate chips
Strawberry jam
How to Keep French Toast Warm
Store prepared French toast in a warm oven set to 200°F until you are ready to serve it (however, do not exceed 30 minutes for optimal texture). Arrange the French toast in a single layer on a wire rack, as stacking the slices will lead to sogginess.
How to Store
Refrigerating: After completely cooling, place leftovers in an airtight container in the refrigerator for a maximum of 3 days.
Freezing: Once the slices have cooled to room temperature, lay them out in a single layer on a baking sheet and flash freeze until solid. Then, transfer them to a freezer bag or a freezer-safe container and freeze for up to 2 months.
Reheating: When reheating frozen French toast, allow it to thaw at room temperature first. Subsequently, place refrigerated or thawed slices in the oven or air fryer at 325ºF until heated through, which should take about 5 to 10 minutes.
Pro Tips for Making this Recipe
Opt for unsliced bread if possible. If you slice the bread yourself, you can determine the thickness of each slice. Thicker slices will yield fluffy, soft French toast with a custardy center, while thinner slices may become overly soggy and disintegrate.
Ensure sufficient butter is used. You will likely need to add more butter to the hot skillet between cooking each slice or every couple of slices. This enhances flavor and creates crispy edges for the ideal French toast recipe.
Combine vegetable oil with butter if the butter is becoming too hot. Butter has a low smoke point, making it prone to burning. If your toast is burning instead of achieving a nice golden brown, incorporate a bit of vegetable oil with the butter. Vegetable oil has a higher smoke point to prevent burning, while still providing the delightful buttery flavor from the melted butter.
Avoid using excessively high heat. If the skillet is too hot, you will end up with burnt toast that is soggy and undercooked in the center. Medium heat allows the bread to cook evenly, resulting in toast with a crisp, golden exterior and a soft, fluffy interior. You can lower the heat further if you notice your French toast is cooking too quickly.
Frequently Asked Questions
Could I incorporate this into a casserole?
Consider making my French toast casserole instead!
Should I opt for stale bread?
Although many recipes suggest using stale bread, I believe it is not essential, particularly if you are utilizing a soft variety such as brioche. Nevertheless, this recipe serves as an excellent method to utilize an older loaf and prevent waste! Bread that is slightly stale will absorb more of the batter.
How long should each slice be soaked prior to cooking?
You only need to immerse the bread in the batter for a few seconds. For soft bread, soaking for 5 seconds on each side is sufficient. For denser bread, you may need to increase the soaking time by a few seconds on each side.
If you enjoy this recipe, consider trying these!
A stack of waffles adorned with strawberries and syrup drizzled on top.
Waffle Recipe
A tall stack of pancakes crowned with a pat of butter and syrup cascading over.
Fluffy Pancakes
A plate featuring a single blueberry muffin, with additional muffins in the background on a platter, surrounded by fresh blueberries and a cup of tea.
Blueberry Muffins
A loaf of banana bread with three slices displayed in front, accompanied by bananas in the background.
Banana Bread
A plate showcasing a Belgian waffle topped with berries, with coffee, butter, and more waffles in the background.
Belgian Waffles
Notes
Utilize unsliced bread whenever possible. If you slice the bread yourself, you can determine the thickness of each slice. Thicker slices will yield fluffy, soft French toast with a custardy center, while thinner slices may become overly soggy and disintegrate.
Ensure adequate butter usage. You will likely need to add more butter to the hot skillet between cooking each slice or after every couple of slices. This enhances flavor and creates crispy edges for the ultimate French toast recipe.
Consider using a blend of vegetable oil and butter if the butter becomes excessively hot. Butter has a low smoke point, making it prone to burning. If your toast is burning instead of achieving a lovely golden brown, incorporate a small amount of vegetable oil into the butter. Vegetable oil has a higher smoke point, which helps prevent burning while still providing the delicious flavor.
Don’t use too high a heat. If the skillet is too hot, you will end up with burned toast that is soggy and undercooked in the middle. Medium heat allows the bread to cook evenly, yielding toast with a crisp, golden outside and a soft, fluffy inside. You can adjust it lower if you find your French toast is getting too dark on the outside.
Try this nice French Toast recipe !
FRENCH TOAST RECIPE Ingredients:
* 4 eggs
* 1 teaspoon sugar, optional
* 1 teaspoon salt
* 1 cup milk
* 10 to 12 slices white bread
* butter
* maple syrup or other syrup
FRENCH TOAST RECIPE INSTRUCTIONS
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
The French toast recipe serves 4 great persons...enjoy it !
Around this time each year, we begin receiving emails and Facebook inquiries regarding what we prepare in our homes on Christmas morning. In my childhood home, and now with my own small family, we have always enjoyed an "overnight meal." Everything is prepared the day before, allowing us to simply place items in the oven on Christmas morning. I have vivid recollections of my childhood, rushing downstairs to discover what Santa had brought.
After unwrapping a few gifts, the familiar aroma of our traditional Christmas dishes would start to fill the house. As soon as we caught a whiff, we knew it was time to pause our gift-giving and head to the table. Without fail, we enjoy this Overnight Sausage and Egg Casserole. It is typically served alongside Almond Poppyseed Bread, fresh fruit, and the Overnight Sticky Buns from our first cookbook. Another favorite breakfast option is this overnight Baked French Toast. It captures all the sweet and savory notes of classic French toast, but in a convenient casserole format.
Let’s get started!
Begin by cracking several eggs into a large mixing bowl and whisking in some half and half along with some milk. I typically use a ratio of 2 parts half and half to 1 part milk (depending on what I have available), but you can also opt for all whole milk if that is what you have. Alternatively, you could use 1 part cream to 2 parts milk… the choice is yours. Just avoid using all skim milk for the liquid, as you need the fat to achieve a rich, creamy custard.
Once the mixture is smooth, it’s time to add some flavor. I prefer to keep it simple so that you can go wild with the toppings. Enhance the egg mixture with a touch of brown sugar, cinnamon, and salt.
And don’t forget a generous spoonful of vanilla.
You can choose from a variety of breads for this recipe. A loaf of French bread works wonderfully; that’s my usual choice, but you can also use brioche, challah, or any other quality bread suitable for French toast. It’s advisable to purchase the bread a day or two in advance, as slightly stale bread absorbs the liquid exceptionally well. D
Although I have fresh bread, I often do not dry it out, and it works wonderfully; I actually prefer it to be extra soft. If you wish to dry your bread, you can place it (already sliced) in a 350-degree oven for approximately 10 minutes.
Rather than slicing the bread, I prefer to cut it into large chunks. Arrange all the pieces in a buttered casserole dish, then pour the egg mixture evenly over the top. Utilize a spatula to gently toss the bread, ensuring that the pieces from the bottom are moved to the top, allowing all the pieces on top to be soaked. If your bread is fresh, it may easily fall apart, so handle it with care.
I understand your thoughts. This resembles bread pudding. While I was plating this batch for a photograph, a friend dropped by. I served him a plate, and he remarked, “This looks like bread pudding; why do you refer to it as French toast?” My reply was, “Because if you add syrup and call it French toast, it transforms into a perfectly acceptable breakfast dish.” I firmly believe in justifying dessert for breakfast.
Now, cover the baking dish and place it in the refrigerator overnight. We will also prepare a topping—I simply mix it in a dish and keep it in the fridge, sprinkling it over the dish just before baking in the morning. The topping consists of brown and white sugars, cinnamon, nutmeg, and a bit of butter. When baked, it forms a delightful crunchy-sweet topping that seeps into the crevices of the bread.
You can serve this in countless ways. It pairs wonderfully with crumbled bacon and maple syrup, fresh fruit and whipped cream, or really anything you desire to add on top.
Ingredients:
* 4 tablespoons butter, room temperature
* 12 3/4-inch-thick French bread slices
* 6 eggs
* 1 1/2 cups milk
* 1/4 cup sugar
* 2 tablespoons maple syrup
* 1 teaspoon vanilla
* 1/2 teaspoon salt
* confectioners' sugar
Preparation:
Overnight French Toast
For the french toast:
4 tablespoons butter, room temperature 12 3/4-inch-thick French bread slices 6 eggs 1 1/2 cups milk 1/4 cup sugar 2 tablespoons maple syrup 1 teaspoon vanilla 1/2 teaspoon salt confectioners' sugar
Spread butter over bottom of large baking pan (jelly roll pan) with 1-inch-high sides. Arrange bread slices in the pan. Combine eggs, milk, sugar, syrup, vanilla and salt in large bowl; whisk until well blended. Pour egg mixture over bread. Turn bread slices to coat evenly. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 400°. Bake French bread 10 minutes. Turn bread over and continue baking just until golden brown, about 5 to 6 minutes longer. Transfer cooked French toast to plates and sprinkle with confectioners' sugar. Serve hot, with maple syrup or your favorite topping.
8 to 10 slices bread (preferably stale or day-old bread)
Steps to Make It
Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk.
Coat a skillet or griddle with a thin layer of butter. Place it over medium-low heat.
Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Coat only as many slices as you will be cooking at one time to prevent soggy French toast.
Transfer the egg-coated bread slices to the hot skillet or griddle. Heat slowly until the bottom is golden brown. Turn and brown the other side.
Serve French toast hot with butter and syrup, or your preferred toppings. Enjoy the Basic French Toast
In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.
Have warming drawer heated or heat oven to 200°.
Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.
Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.
Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with maple syrup and enjoy the Cinnamon French Toast recipe !!!
* 4 (1 inch thick) slices King's Hawaiian® Sweet Bread
* 4 large eggs
* 1/2 cup milk
* 1/2 teaspoon vanilla
* 1/4 teaspoon ground cinnamon
* Butter or oil for frying
* Maple syrup
French Toast Directions
1. Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside.
2. In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon.
3. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides.
4. Keep egg mixture stirred and spices well blended.
5. Sprinkle with powdered sugar and serve with warm maple syrup. Cool. Enjoy the Original Recipe French Toast recipe !!!
