Buttermilk Pain Perdu

2 cups buttermilk
1 1/2 tablespoons dark rum
2 tablespoons dark brown sugar
3 eggs
8 large slices bread

Whisk together the buttermilk, rum, sugar and eggs until smooth. Place sliced bread in rimmed baking sheets in a single layer. Pour the liquid over the bread. Let soak 30 seconds then flip, taking care that both sides are fully coated in batter. Allow to sit 5 minutes. Melt butter in a large skillet, fry (in batches) the bread on both sides until golden.

My thoughts:

My love of milk (and buttermilk!) delivery continues with yet another recipe I came up with to use up buttermilk. I can’t resist buying those beautiful 1/2 gallon glass bottles!

Pain Perdu is sort of a dressed up French toast. You make a sort of custard and soak the bread in it verses just dipping the bread in egg batter. I used some country white bread from a big, round loaf but French bread works too. I topped mine off with a bit of butter and a drizzle of my beloved hickory syrup. I don’t love regular French toast but pain perdu gets a big thumbs up, it is richer and creamer without being heavy. The bread almost gets a pudding texture inside while remaining crisp on the outside.

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  1. Cheri Savory Spoon

    Hi Rachel, this look really good, can you tell me a little about the hickory syrup that you use, sounds very interest?

  2. It is like maple syrup but made from hickory trees.

  3. Your Blog is just one of the Best Rachel. Love it, your name is familiar, any way I am sure that is just my mixed up mind.

    I was researching Pain Perdu, the Lost Bread or Yesterday Bread, for a project of mine, when I stumbled on you Blog, very nice.

    We used to take the Sap from my Walnut Trees in France and Make a Walnut Syrup, so I know how you must love your Hickory Syrup, though I have never tried it from Hickory

    You have a great day