Pain Perdu II Recipe -
Pain Perdu II Recipe
  • READY IN 20 mins

Pain Perdu II

Recipe by  

"Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."

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Ingredients Edit and Save

Original recipe makes 12 slices Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy. Pour mixture into a shallow pan. Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
  2. Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray. Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2006

I made a version of this recipe for New Year's morning and it was such a hit. Instead of orange brandy and orange zest, I used Grand Marnier and clementines with day-old challah bread. In addition, I created a sauce using freshly squeezed juice from the clementines, Grand Marnier, powdered sugar, and maple syrup. This was an extrememly rich, complex-tasting french toast with minimal preparation involved. This paired perfectly with mimosas!

Most Helpful Critical Review
Nov 27, 2008

Try using vanilla, cinnamon, and sugar in the egg/milk mixture. To die for!


17 Ratings

Mar 21, 2004

I thought this recipe was great. I didn't have any oranges on hand for the orange zest, but used a little orange extract instead and that worked just fine. Only the next time I make this I will probably decrease the amount of sugar to 1/4c. I like my french toast with syrup & it made it just a little to sweet with the 1/2c sugar as indicated in the recipe. I made an orange flavored syrup to serve on top of the toast. It was YUMMY!!!

Aug 16, 2008

This was a very flavorful alternative to regular french toast. I only used 6 pieces of white bread so I halved the other ingredients as well, but found that the bread was really dry. I ended up mixing up the remaining amounts and adding them to the shallow pan. After about 5 minutes I flipped the bread pieces and let them sit for another 5 minutes before putting them on the grill. Just awesome! I also did not have any oranges to make the zest, but the flavor was still exceptional!

Jun 15, 2007

Wow! I can't imagine eating french toast any other way now. So tasty even though I used triple sec for the orange liquer (not very authentic) I will try Grand Marnier next time like someone else suggested.

Sep 26, 2008

This was fantastic, I'm making for dinner tonight! When I first made it, my family requested it 3 days in a row! I ran out of orange liquor so once used orange extract (fantastic) instead. Once used 1/2 orange and 1/2 almond extracts. I like to serve it w/fresh blueberries and powdered sugar sprinkled on top. So good!

Jul 27, 2009

I didn't have orange liqueur, so we used orange juice and I added a bit more orange peel (I used the dried kind). It was very tasty, good flavor, but makes more egg mixture than I needed personally. But then again, we don't let our bread sit in the mix, just dunk it and then put it directly in the pan. Next time I may try it as someone else suggested--with vanilla & cinnamon added, as I think we missed those flavors (but did like the contribution of orange flavor!). Thanks for the recipe! Oops, sorry, we ate it up before we thought about taking a picture :(

Apr 05, 2010

I made this & it was a hit! I followed the recipe and it was wonderful. I'm not sure why people bother rating a recipe when they've change almost everything in it! A few things I can see..but omitting the orange & using cinnamon and vanilla? That's just an entirely different recipe.


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  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 68.1 g
  • 22%
  • Cholesterol
  • 235 mg
  • 78%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 611 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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