Ever heard of it? I hadn’t either until I moved to Paris. And had it for dessert. And fell in love with it.
It’s another baffling example of just how the French can remain so thin. Because pain perdu is really French toast.
Day-old bread, steeped in a mixture of egg, cream, sugar and spices until it gets sodden in the best possible way, and then skillet-cooked. But instead of having it as a singular meal at breakfast, they have it for dessert, after dinner.
With ice cream. And caramel. And anything else you can dream of.