Louisiana Style French Toast (or Pain Perdu)

Total Time
Prep 5 mins
Cook 10 mins

I learned how to make this rich, gooey, caramel-ly version of French Toast when I lived in Louisiana. It is very sweet - feel free to decrease the amount of sugar if you wish. There is no milk in this version. If you don't have a good nonstick pan, you may need to grease your pan with some oil or butter rather than the nonstick spray, as the sugar caramelizes and can be a little messy to clean.

Ingredients Nutrition


  1. Beat together the eggs,sugar,and vanilla extract.
  2. Dip each slice of bread into the batter to coat both sides.
  3. Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
  4. Brown well on both sides,but don't let burn.
  5. Dust with powdered sugar and serve with warm maple syrup on the side.
  6. Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
  7. The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.
Most Helpful

I am always looking for something to do with my leftover challah. My kids loved this. I made this in my sandwich maker and it was really easy to cleanup and came out great. I must admit that I did cut back a little on the sugar in the recipe, but my kids made up for it with the powdered sugar and maple syrup!

Caryn Gale February 19, 2003

Oh HeatherFeather, this is so decadent and majorly delicious. I made this for Sunday brunch with my in-laws. Very classy and the maple syrup is a great accompaniment. Although eating these with just the powdered sugar is fine too. Thanks so much for sharing this.

FruitLoop October 02, 2002


kjh April 03, 2002