Pain perdu, or “lost bread,” is the brilliant French solution to using leftover bread. This easy breakfast can be made using any leftover bread, but I always use a baguette, the official bread of Paris, when I make pain perdu. Just make sure that whatever bread you use has hardened enough to soak up the egg mixture while holding its form during cooking. You can top with powdered or unrefined sugar, but during the summer months a simple berry syrup makes a lovely accompaniment to French toast.
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