Pain Perdu recipe - PAUL

Easy Brunch: Pain Perdu recipe

Make a delicious and easy brunch for all the family, serve with fresh berries and whipped cream for extra indulgence

Pain Perdu

Food waste has never been a good thing – but now more than ever. Here’s a recipe for Pain Perdu from PAUL Bakery, to make the most of leftover bread

Serves 3


400g bread – cut in to 6 slices

3 Free-range Eggs (we use Burford Brown eggs as the deep orange yolk gives great colour)

150ml full cream or milk

15g Demerara sugar

1 Cinnamon stick

Zest of one orange

20g Butter

10ml Oil


  • Preheat the oven to 130C
  • Whip the eggs then whisk in the cream. Once the eggs and milk are well mixed, add the sugar, orange zest and cinnamon stick.
  • Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
  • Heat half the butter and drop of oil in a very large sauté pan over a medium heat. Take each slice of bread from the egg mixture and place in the sauté pan.
  • Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking tray and keep it warm in the oven.
  • Wipe out the pan with kitchen paper, add more butter and oil, and continue to fry the remaining soaked bread until they’re all cooked.
  • Serve with Apricot jam or Chocolate sauce

Pain Perdu recipe courtesy of PAUL Bakery.