BEST French Toast like in Paris!

How to make the most authentic pain perdu, thanks to this easy French toast recipe from our local bakery near Paris. Discover the secret behind-the-scene French tips to make the best at home from breakfast, brunch to dessert. FULL RECIPE: buff.ly/3ZL03lZ with more tips, history and topping ideas.
Huge thanks to boulanger/baker, Laurent Ehmig for his recipe at the Boulangerie l'Aigle d'or in Saint-Germain-en-Laye in the Paris region (Île-de-France), and to Katia Cordier for making this possible.
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for the lighter side of French cooking at home in Paris.
© Jill Colonna 2023-2024

[@parisbreakfast]

I am salivating here !

[@JillColonna]

For something so simple, it's so good! No wonder it has been a delicious relationship in a pan since the Romans...Thanks Carol x

[@sollikanani]

I love pain perdu 😍 thanks for this episode Jill, so fun to watch and learning how to make the best pain perdui 😋

[@JillColonna]

Thanks Solli. Laurent was so generous in sharing his recipe - yes, it was great fun! Bisous x

[@thomasx7245]

J'adooooore les French toasts!! Bravo Jill for this very educational and tasty video - also for showing us the hard work of a local artisan boulanger! 🥰

[@JillColonna]

So thrilled you liked this, Thomas - yes, Laurent works so hard and so it was such a treat to be on the premises in between baguettes and cakes!

[@cookshok2014]

Salam alaikum dear friend 🙏❤️ wonderful recipe 😋😋👌 my dear friend 🙏❤️🌺💐🙏🤲 from Pakistan 🇵🇰

[@JillColonna]

So happy you like it - please do leave a review on the website. Would mean so much! Thank you for your kind words.

[@genimermoud3085]

Thank you Jill and Laurent. I made this recipe this weekend and it was delish! The toast browned up nicely and was just like you said - crispy outside and tender inside (without being gooey). There is a perfect balance of egg and sugar to make really good French Toast.

[@JillColonna]

Thanks so much for this feedback, Geni. So happy you liked this - must forward to Laurent. I'll add this to the reviews on the recipe if you don't mind.

[@ChristinaConte]

I watched this the other day on my phone, but couldn't comment because I wasn't signed in, but I am now! Brilliant video, Jill! Thank you to Laurent for sharing his recipe. I can almost taste it! Now I'm craving French toast!

[@JillColonna]

Thanks for coming back to leave a lovely comment, Christina. Yes, it was so generous of Laurent to share his recipe - I think you can tell I was rather excited to be filming on the premises!

[@Ela-dq5gc]

Thank you for sharing!🤩Mjamm!🤤 In Germany we call them "poor knights".🤗

[@JillColonna]

Love that Danni - thanks for sharing from Germany. I have this on the recipe post, as it's fascinating seeing the different names for it. Sending delicious wishes from Paris!

[@Ela-dq5gc]

Thanks a bunch!😃 You always tempt me with your delicious idead! Sometimes I give in.😆🤤

[@JillColonna]

Love that! Thanks, Danni x

[@jacobhill3302]

Imagine the first dude (or dudette) to think of doing this. What a genius

[@JillColonna]

Agreed! So simple but genius - a bit like the person who thought up the song for Happy Birthday. Imagine the royalties!?

[@SikandersDesiVlogs]

True, but the same goes with almost every dish! I often think of this, how they used spices ir herbs for the first time. Food overall is a huge human inheritance

[@raggersragnarsson6255]

Please can you use metric measurements for most of the world that's isn't stuck in imperial cups, etc, nonsense. Thanks.

[@JillColonna]

I use metric measurements in all my recipes and it's also here - how did you miss it? I only add the imperial, as so many people complain I don't use it enough! Cannie win, apparently.