French Toast: The New York Version of Pain Perdu

What are French toasts?

• In New York, French toasts are a breakfast and brunch staple, especially at diners (casual neighborhood restaurants). They’re the American version of what the French call pain perdu or what Canadians know as pain doré—a clever way to use up stale bread. A few days old, bread can be rescued by soaking it generously in a mixture of milk and eggs, then pan-frying it.
• Interestingly, the term “French toasts” was actually born in England in the 17th century. The recipe quickly crossed the Atlantic with early British colonists. Now it’s your turn to try it!

Ingredients for about 6 to 8 French toasts

• 1 Challah loaf or a large brioche loaf.
• 6 large eggs.
• 700 ml (3 cups) milk.
• 300 g (10.6 oz) heavy cream.
• 1 vanilla bean or 2 tablespoons pure vanilla extract.
• 1 tablespoon maple syrup.
• 1/2 tablespoon cinnamon.
• A pinch of freshly grated nutmeg.
• A pinch of salt.
• 2 tablespoons granulated sugar mixed with 2 teaspoons cinnamon.
• Butter for cooking and serving.

Tip: choosing the right bread

• In New York, quality French toasts are made with thick slices of Challah bread, a brioche-like loaf that contains no milk or butter. To make authentic New York French toasts, you can bake your own Challah. If that’s not possible, artisan brioche from a bakery works perfectly.
• Avoid sandwich bread, baguettes, or other leftover bread—you won’t get the taste of real New York French toasts. The bread choice is crucial!

Recipe steps

• 1/ Preheat your oven to 90°C (194°F).
• 2/ Beat the eggs in a bowl.
• 3/ Add the milk, cream, vanilla bean seeds or vanilla extract, maple syrup, a pinch of nutmeg, cinnamon, and salt. Mix well.
• 4/ Pour the mixture into a rectangular baking dish.
• 5/ Cut the bread into thick slices, about 1.5 to 2 cm (0.6 to 0.8 in) each.
• 6/ Dip the bread slices two at a time into the mixture.
• 7/ Turn the slices several times to soak them well. If the bread is dry or a few days old, soak longer.
• 8/ Heat a griddle or skillet and melt a little butter.
• 9/ Gently shake off excess mixture from the soaked slices.
• 10/ Cook each slice for 2 minutes. Add a little more butter to the skillet or griddle.
• 11/ Flip the slice and cook the other side. Watch carefully so it doesn’t burn.
• 12/ Once both sides are golden brown, lightly sprinkle one side with the cinnamon-sugar mixture. Flip the slice one more time in the skillet or griddle. Cook for a few seconds to create a thin, crispy sugar crust.
• 13/ Line a baking sheet with parchment paper.
• 14/ Place the slices on the sheet and keep them warm in the oven while you cook the remaining bread.

Serve with butter, maple syrup, fresh berries, and crispy bacon. Enjoy!

Share your French toasts with us!

• Made your own French toasts? Share your creations! Send your photos to our Destination New York Facebook group.
• Feel free to contact me if you’d like to submit a recipe.