Louisiana Style French Toast (or Pain Perdu)

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“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.

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