Pain Perdu

Well, it’s the 1st of June and a bank holiday Monday here in Ireland. There is a level Orange wind and rain alert, I miss my mum and I’m recovering from a bad dose. So yeah, I need comfort. It had to be warm and I fancied something sweet.  I had some stale baguette and I’ve been fancying pain perdu for a little while so whipped this up in less than 10 min. Twas grand like! 

Pain perdu in French means Lost Bread. It’s essentially French toast as you call it, but only sweet. I’d never had savoury eggy bread until I came to Ireland. It’s called pain perdu, because it was only ever done with the bread which had lost its freshness and couldn’t simply be eaten. It was lost to the table if you will.

So I whipped up two eggs and half a mug of milk in a bowl, dunked some sliced baguette (you really do want crusty bread for this as it’s less likely to disintegrate), and fried them in butter for 4 minutes on each side. A sprinkle of sugar towards the end, et voila!