Pain perdu

03 — Method

1. Crack 3 eggs into a shallow dish wide enough to hold the bread flat. Add 60 g (⅓ cup) of sugar, 1 pinch of cinnamon and 1 tsp of vanilla extract. Whisk until the sugar dissolves.
2. Whisk in 300 ml (1¼ cups) of whole milk. The mixture should be runny and a little frothy. Set aside at room temperature.
3. Soak the bread one slice at a time for 30 seconds per side, pressing gently with the back of a spoon so it soaks through without falling apart. Let drip for 10 seconds.
4. Heat a large nonstick skillet over medium heat. Add 15 g (1 tbsp) of butter and let it foam until just turning golden. Add 3 or 4 slices without overlapping.
5. Cook 2 to 3 minutes without moving until golden and crisp underneath. Flip carefully with a flat spatula and cook 2 minutes on the other side.
6. Repeat with the rest, adding 15 g (1 tbsp) of butter between batches. Don’t let the butter burn.
7. Sprinkle each slice with a little vanilla sugar straight from the pan. Serve warm with maple syrup, honey or fresh fruit (strawberries, raspberries, banana). Best eaten the same day.