Cajun
Pain Perdu
This Cajun-style pain perdu turns day-old French bread into a tender, custardy breakfast with crisp butter-browned edges. Serve it hot with Louisiana cane syrup, just as it would be at a South Louisiana table.
Ingredients
- Day-old New Orleans-style French bread, cut into 1-inch thick slices4 slices
- Large eggs2
- Whole milk1/2 cup
- Evaporated milk1/4 cup
- Granulated sugar1 tbsp
- Vanilla extract1 tsp
- Ground cinnamon1/4 tsp
- Freshly grated nutmeg1 pinch
- Salt1 pinch
- Unsalted butter2 tbsp
- Neutral oil or bacon drippings1 tsp
- Louisiana cane syrup, for serving2 tbsp
- Powdered sugar, optional1 tsp
Method
- If the bread is not very stale, lay the slices out for 30 minutes or toast them lightly so they can absorb the custard without falling apart.
- Whisk the eggs, whole milk, evaporated milk, sugar, vanilla, cinnamon, nutmeg, and salt in a shallow dish until completely smooth.
- Place the bread slices in the custard and soak for 4 to 5 minutes per side, turning gently, until the centers feel heavy and well saturated.
- Heat a cast-iron skillet over medium-low heat and add 1 tablespoon of butter with the oil or bacon drippings.
- When the butter foams, add two soaked bread slices and cook slowly for 3 to 4 minutes per side, until deeply golden and set through.
- Stand each slice briefly on its edges in the skillet to brown the sides, then transfer to a warm plate.
- Wipe the skillet if needed, add the remaining butter, and cook the remaining bread the same way.
- Serve hot with Louisiana cane syrup and a light dusting of powdered sugar if desired.
Common questions
Can I substitute regular sandwich bread for New Orleans French bread in Cajun pain perdu?
Yes, but use thick slices and dry them well first. Sandwich bread is softer and can fall apart faster, so shorten the soak slightly and handle gently. A sturdier loaf gives the best texture.
How long should I soak the bread so it turns custardy but not soggy?
Soak each side about 4 to 5 minutes, until the bread feels heavy and saturated but still holds together. If your bread is less stale, start with a shorter soak and increase only if needed.
What are the most common mistakes when cooking pain perdu?
The biggest mistakes are using bread that is too fresh, soaking too long, and cooking over heat that is too high. That leads to tearing, a wet center, or burnt outsides before the custard sets.
Can I store leftover Cajun pain perdu, and how should I reheat it?
Store cooled slices in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven or toaster oven until hot and crisp. Avoid the microwave if you want to keep the edges firm.
What’s the best way to serve pain perdu for the most authentic flavor?
Serve it hot right from the skillet with Louisiana cane syrup and a light dusting of powdered sugar if you like. Bacon drippings add a savory note, but butter alone works well too.