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As toast is a staple student foods, I thought I would take some inspiration from our neighbours across the channel and try out this recipe for Pain Perdu – commonly referred to as ‘French Toast’ in English. As the name ‘perdu’ suggests, this medieval dish is a great way of using up the last few stale slices of bread which might otherwise be ‘lost’. Cheap, quick and easy to make, it makes an ideal student breakfast, snack or dinner.
1. Beat the egg, sugar, cinnamon and vanilla extract in a bowl until well combined. Whisk in the milk.
2. Dip the bread slices into the egg mixture, one at a time.
3. Melt the butter in a pan on a high heat. Then reduce the heat to medium and pan-fry the bread for 2 minutes each side or until golden brown.
4. Serve immediately – delicious when served with fresh fruit. Bon appétit!
Written by Libby Barrett
The UoB Linguist Magazine
Guild of Students,
University of Birmingham