Pain Perdu Recipe

Bake for even crispness

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange thick-cut bacon slices in a single layer on the rack. Brush or sprinkle the optional maple syrup/brown sugar on the top of each slice if glazing. Bake 15–22 minutes, rotating the pan once at 12 minutes, until bacon is crisp at the edges but still slightly chewy in the center (adjust time for desired crispness). Remove from oven and transfer to paper towels to drain. Keep warm in a low oven (200°F/95°C) if serving immediately with the toast.

In a small saucepan combine cane sugar and water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Add butter and a pinch of salt and continue to simmer 3–4 minutes until syrup slightly thickens. Remove from heat and stir in vanilla extract and lemon juice if using. Keep warm; transfer to a small serving pitcher when ready.

In a shallow wide dish (large enough for bread slices) whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and sugar mostly dissolves. Taste and adjust sweetness if needed.

Place the 4 slices of French bread in a single layer in the custard. Press each slice down gently so it soaks evenly. Let soak 20–30 seconds per side for slightly crusty/sturdy bread (longer, 1–2 minutes per side, for very stale or very thick slices) until custard has penetrated but bread still holds shape. Flip and repeat. Transfer soaked slices to a wire rack to drain briefly (10–30 seconds) before cooking.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. Place 2 soaked bread slices in the pan without crowding. Cook 3–4 minutes per side, or until deep golden brown and set in the center, adding remaining tablespoon of butter before cooking the second batch. Adjust heat down slightly if the exterior browns too quickly before custard cooks through.

Transfer cooked slices to a warm plate in a low oven (200°F/95°C) to keep warm while you cook remaining slices.

Combine strawberries, blueberries, and raspberries in a small bowl. Gently toss to mix. Taste and add a teaspoon of granulated sugar if berries are tart; let sit 5–10 minutes to macerate slightly if desired.

Arrange two slices of pain perdu per plate (total 4 slices serves 2 or 4 slices as individual portions depending on serving size). Top each stack or slice with a generous spoonful of mixed berries. Dust lightly with powdered sugar if using.

Serve immediately with a small pitcher of warm cane sugar syrup on the side and two slices of warm thick-cut bacon per serving.