Pain perdu with caramelized apples

Name: Pain perdu with caramelized apples
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Apples 1.1 lbs; Cinnamon powder half a teaspoon; Butter 2 tbsp; Sugar 1 ½ tbsp; Moscato wine 1.7 oz; Stale bread 12 slices; Eggs medium 2; Whole milk ¼ cup; Sugar 5 tsp; Vanilla extract 1 tsp; Egg yolks 4; Sugar 0.4 cup; Moscato wine 4 spoonfuls; Cinnamon powder 1 pinch; Butter to taste

it de fr es br

801

Calories per serving

Vegetarian

Energy Kcal 801
Carbohydrates g 97.7
of which sugars g 40
Protein g 14.9
Fats g 37.1
of which saturated fat g 19.11
Fiber g 9.2
Cholesterol mg 452
Sodium mg 658

Difficulty: Very easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Very low

PRESENTATION

Pain perdu, I gotta say, is such a breakfast treat that really makes people happy—especially with those caramelized apples on top. And look, this classic dish comes from French-speaking countries. It's where folks take slices of leftover bread and soak 'em in a sweet mix of eggs, sugar, and milk, then fry them up in butter until they're golden and a bit crispy around the edges. Seriously good. It’s kinda like American French toast that everyone knows, but it has its own cozy, rustic vibe—made to use up old bread and turn it into something you'd really really want to eat. Usually, you find pain perdu served with a spoonful of jam or some fresh fruit. But—and here's the thing—adding warm tender apples cooked in sugar and dessert wine takes it to a whole new level.

Plus, on a chilly morning, the hot fruit and extra sweetness really hit the spot and make breakfast feel super special. There's a saying that the best easy breakfast recipes are the ones that bring everyone together, and pain perdu does that perfectly. Pretty much. There's just something about the mix of moist bread and those sweet, sticky apples that makes it hard to stop at just one serving. Some people even pour a bit of warm zabaione over the top—which is a rich egg-based sauce that melts right in and makes every bite extra creamy. If you're in a rush, swapping in microwaved apples for the pan-cooked ones keeps things simple, but you still get all the flavors you love. To be honest, a pinch of cinnamon really nails that apple cinnamon French toast feel.

Whether you're looking for quick breakfast ideas or just need a reason to treat yourself, this dish is an invitation to slow down and enjoy the morning with good company and something warm and homemade. It's a fantastic way to turn everyday ingredients into a real treat that tastes like home, offering a touch of comfort and nostalgia with every bite. Really, can't go wrong.

INGREDIENTS

801

Calories per serving

Ingredients for the caramelized apples: Apples 1.1 lbs (500 g); Cinnamon powder - half a teaspoon; Butter 2 tbsp (30 g); Sugar 1 ½ tbsp (20 g); Moscato wine 1.7 oz (50 ml)

for the pain perdu: Stale bread 12 slices; Eggs 2 - medium; Whole milk ¼ cup (50 ml); Sugar 5 tsp (20 g); Vanilla extract 1 tsp

for the zabaglione: Egg yolks 4; Sugar 0.4 cup (80 g); Moscato wine 4 spoonfuls; Cinnamon powder 1 pinch

for frying: Butter to taste

Preparation

How to prepare Pain perdu with caramelized apples

To prepare the pain perdu with caramelized apples, start with the apples: peel the washed apples, remove the core, and slice them not too thinly 1. Place butter in a pan, melt it, and add the sugar 2, then lay the apple slices 3.

Drizzle the apples with wine 4, add cinnamon 5, and cook them (without touching them with a wooden spoon to avoid breaking them) on very low heat until the apples are cooked and caramelized 6.

Now proceed to make the pain perdu: in a bowl, break the eggs and add the milk 7, vanilla extract 8, and sugar 9.

Beat everything with a fork to thoroughly combine the ingredients 10. Cut slices (not too large, if they are, cut them in half) of stale bread 11 and melt enough butter to cover the bottom of a non-stick pan 12.

Dip the bread slices on both sides in the batter 13 and place them directly in the pan to fry them 14. Let them brown well on both sides, turning them with tongs 15, and once ready, place them on kitchen paper towels to absorb excess oil.

In the meantime, prepare the zabaglione (Zabaione (Egg cream) for further instructions) by beating egg yolks with sugar in a bowl placed over a double boiler using a whisk (16-17): add cinnamon and wine, one tablespoon at a time, always beating until completely absorbed. When the zabaglione is ready, you can plate everything: place three slices of bread one on top of the other on a serving plate, arrange some caramelized apple slices next to the bread, and finish by adding a couple of tablespoons of zabaglione 18: your pain perdu with caramelized apples is ready!

Storage

The pain perdu with caramelized apples should be consumed immediately.

Tip

For the best results, use stale bread rolls.
Pain perdu can be enjoyed on its own or served with Nutella or jam.

Curiosity

In Canada, where it is called pain doré, pain perdu is served with maple syrup.
Pain perdu is found in the gastronomic tradition of many other European countries: in England, it is French toast; in Spain, it is called torrija; in Portugal, it is a dish prepared during the Christmas holidays called rabanadas; in Switzerland, it is known as croûte dorée; in Germany, it is called Armer Ritter.
In France itself, pain perdu takes on different names from region to region.

For the translation of some texts, artificial intelligence tools may have been used.