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Pain Perdu with Custard Powder (UK style)

Why custard powder works: It naturally thickens the milk → better coating + softer centreSlight vanilla note → classic dessert-like flavour
Helps prevent “scrambled egg” texture
Print Recipe
Cuisine French

Ingredients
  

  • 4 thick slices brioche or soft white loaf
  • 2 eggs
  • 1 heaped tbsp custard powder
  • 150-180 ml milk whole milk best
  • 1-2 tbsp sugar optional
  • pinch salt
  • ½ tsp vanilla extract
  • knob butter for frying

Serving

Instructions
 

Mix custard base

  • In a bowl: milk + custard powder → whisk smooth.
  • Add eggs, sugar (if using), vanilla essence and salt.
  • Whisk until it forms a thin custard batter.

Soak the bread

  • Lay slices in the mixture 20–60 seconds per side, depending on how dry your bread is. (Brioche: shorter; farmhouse bread: longer.)

Fry

  • Heat butter in a pan over medium.
  • Fry slices until golden on both sides, 2–3 mins per side.

Serve

  • Dust with icing sugar, drizzle honey, maple syrup, or fresh berries.
  • Orange Pain Perdu (Provençal touch)
    Add zest of ½ orange to the custard
    Serve with honey or orange marmalade.
    Dessert Pain Perdu (restaurant style)
    Use cream instead of milk.
    After frying, sprinkle with caster sugar and briefly torch to caramelise.
    Serve with vanilla ice cream and berries.

Notes

Tips
If you like it more dessert-like: Use half milk / half cream.
If the batter seems too thin: Add ½ tbsp extra custard powder, whisk, wait 1–2 mins.
Avoid soaking too long or the slices can fall apart.
Tried this recipe?Let us know how it was!