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For the morning when all you have in the fridge is eggs, cream and stale-ish bread becomes the morning you're going to make dessert-for-breakfast from scratch.

Don’t call it French toast, because pain perdu is so much more. While the concept is similar – somewhat stale or “lost” bread getting an egg-and-vanilla bath and hitting the griddle – pain perdu elevates it to dessert status (which, of course, the French find barbaric).

Custardy and sweet, pain perdu is an excellent recipe to add to your repertoire. The morning when all you have in the fridge is eggs, cream and stale-ish bread becomes the morning you’re going to make dessert-for-breakfast from scratch.

See all Marc Murphy Week coverage, including more recipes!