Nutritional Info

Nutrition Facts

Serving Size 1 (44g)

Calories 112
Calories from Fat 72 (64%)
Amount Per Serving %DIV
Total Fat 8g 12%
Saturated Fat 5.3g 27%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 41mg 14%
Sodium 150.4mg 7%
Potassium 28.3mg 1%
Total Carbohydrate 4.6g 2%
Dietary Fiber 0.5g 2%
Sugars 1.1g
Protein 3.1g 6%

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Recipe Description
Little of anything was ever discarded in the Creole kitchen that could not somehow be used again. Stale bread is a primary example of this. In this typical offering we see the transformation of a possibly useless product, the stale bread, made into a delicious sweet dish, not unlike French toast. Thrift was essential in the Creole kitchen, with pain perdu as perfect example. This dish is most often served for breakfast.
Prep time
10 min
Cook time
15 min
Ready In
25 min


Serves Tool

Serves To:USMetric
3   eggs
1/4 Cup(c)  sugar
1 Tablespoon(T)  vanilla extract
1 Tablespoon(T)  cinnamon
1/2 Tablespoon(T)  nutmeg
1 Cup(c)  milk
1   loaf stale french bread
1/2 Cup(c)  butter


Beat the eggs together with the sugar until the sugar is dissolved. Blend in the vanilla extract, cinnamon and nutmeg. Whisk in the milk. Cut the french bread crosswise into 1 1/4 inch slices. Melt the butter in a skillet. When butter is hot, begin cooking the bread by first dipping the slices into the egg and milk mixture and then lay the slices into the hot butter. Brown the bread on both sides and remove to a serving platter. Dust the pain perdu with powdered sugar and dribble a little syrup over each slice, if desired.

Additional notes

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Pain Perdu (Lost Bread)
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