Pain perdu, French toast, gypsy toast, eggy bread – whatever you call it, this dish is a brilliant one to have in your repertoire. Basically, it’s a batter soaked stale bread made into a sweet or savoury dish, perfect for a quick breakfast, brunch, lunch, pudding or snack. Plus it’s a great way to use up some state bread, you can’t argue with a recipe that does that!
I’ve been attending a plant-based patisserie course to extend my knowledge and I’ve learnt so much, it’s been just brilliant and it’s really going to enhance my recipes 😊
Last week we made brioche with no butter or eggs – I’ve made a brioche before but the techniques I’ve recently learnt give a much improved rich, but light result and it was the perfect bread to turn into a platter of pain perdu. Like many home baked breads, it went stale fast – making it the perfect vehicle for this new improved recipe.
Don’t worry if you don’t have homemade plant-based brioche on hand (I’m sure not many people will!), any slightly stale sliced bread will do. You’d think you might miss the eggs in an ‘eggy bread’ recipe, but as the principle is soaking the bread in a batter (and pancakes work pretty well being egg-free), this recipe is equally successful. In fact, this recipe just uses some leftovers (stale bread) plus a few store cupboard essentials to combine to make a rather superior dish. If you don’t have any stale bread, just cut some slices an hour or so early and leave out to air dry and you’re good to go.
I’ve flavoured my batter with cinnamon but you don’t have to if you’d rather no spice, or vanilla would be rather lovely too. Serve your pain perdu with berries, a sprinkle of icing sugar and a squeeze of honey or syrup for a delightful quick and easy sweet treat.
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
30g caster sugar
½ tsp cinnamon (optional)
Pinch of salt
120g dairy-free milk
6-8 slices of slightly stale bread
- Sift the flour and cornflour into a shallow bowl, stir in the sugar, salt and cinnamon (if using).
- Pour in 1/3rd of the milk whisking together to make a paste, then add the rest in two further additions. This helps avoid lumps forming in the batter – you can of course add the milk in one go if you’re not so bothered about a few small lumps! Let the batter rest for at least 20 minutes.
- Place a frying pan on the heat to warm up.
- Place the bread slices in the batter, letting them soak up the batter for a couple of minutes before turning over and making sure both sides are drenched in batter.
- Melt a knob of vegan butter or 1 tsp of oil in the pan. Drop in a drip of the batter, if it sizzles then you’re ready to add the batter soaked bread
- Fry the slices until golden on each side.
- Serve warm, dusted with icing sugar and drizzled with syrup. A garnish of berries is also rather nice.