Ingredients

• 8 slices (1-inch thick) Stale bread (brioche, challah, or day-old baguette)
• 3 Large eggs
• 1 cup Whole milk
• 3 tablespoons Granulated sugar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Ground cinnamon
• 1 pinch Salt
• 2 tablespoons Unsalted butter
• 2 tablespoons (for dusting, optional) Powdered sugar
• 0.25 cup (for serving, optional) Maple syrup or honey
• 0.5 cup (for serving, optional) Fresh berries

Instructions

1. 1

   Prepare the bread: If using a loaf, slice it into 1-inch thick pieces. Stale bread works best as it absorbs the custard without becoming too soggy.

2. 2

   Make the custard: In a shallow dish or pie plate, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined and smooth.

3. 3

   Soak the bread: Place one slice of bread into the custard mixture, allowing it to soak for about 20-30 seconds per side. Ensure it's thoroughly coated but not overly saturated, especially if your bread is thinner.

4. 4

   Heat the pan: Melt 1 tablespoon of unsalted butter in a large non-stick skillet or griddle over medium heat. Ensure the butter coats the pan evenly.

5. 5

   Cook the Pain Perdu: Carefully place 2-3 soaked bread slices into the hot skillet, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, or until each side is golden brown and cooked through.

6. 6

   Repeat the process: Remove the cooked slices and place them on a plate. Add remaining butter to the pan as needed and repeat with the remaining bread slices until all are cooked.

7. 7

   Serve immediately: Dust with powdered sugar, drizzle with maple syrup or honey, and garnish with fresh berries if desired. Serve warm.