📋 Classic French Pain Perdu (Spring Brioche French Toast with Lemon Curd & Fresh Strawberries)

Ingredients

• 8 slices (about 14 oz) brioche loaf, sliced 1-inch thick (day-old or lightly dried out)
• 4 large eggs
• ½ cup whole milk
• ¼ cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon (from about half a lemon) fresh lemon zest
• ¼ teaspoon ground cinnamon
• pinch (about ⅛ teaspoon) fine sea salt
• 3 tablespoons, divided unsalted butter, for the pan
• 1½ cups fresh strawberries, hulled and sliced
• 1 tablespoon granulated sugar
• 1 teaspoon fresh lemon juice
• ½ cup lemon curd (store-bought or homemade)
• 2 tablespoons powdered (icing) sugar, for dusting
• small handful fresh mint leaves (optional, for garnish)

Instructions

1. Dry out your brioche (the most important step!): If your brioche isn't already day-old, arrange the slices in a single layer on a wire rack set over a baking sheet. Place in a 200°F (93°C) oven for 10–12 minutes, flipping once halfway, until the surface feels dry and slightly firm to the touch but not toasted. Remove and let cool for 5 minutes. This step ensures the bread absorbs the custard deeply without collapsing.
2. Make the macerated strawberries: In a medium bowl, combine the sliced strawberries, 1 tablespoon of granulated sugar, and 1 teaspoon of lemon juice. Toss gently to coat. Let sit at room temperature while you prepare everything else — at least 10 minutes. The berries will release their juices and become glossy and lightly syrupy.
3. Make the custard: In a wide, shallow bowl or baking dish (big enough to fit a slice of brioche flat), whisk together the eggs, whole milk, heavy cream, 2 tablespoons of granulated sugar, vanilla extract, lemon zest, cinnamon, and salt. Whisk until fully combined and no streaks of egg white remain — about 30 seconds of vigorous whisking.
4. Soak the brioche: Working in batches to avoid crowding, lay 2–3 brioche slices in the custard. Let soak for 45 seconds per side — you want the custard to penetrate about halfway through the bread but not make it soggy through the center. The slice should feel heavier and custardy but still hold its shape when lifted. Set soaked slices on a plate while you prepare the pan.
5. Cook the pain perdu — first batch: Heat a large non-stick skillet or cast iron pan over medium heat. Add 1½ tablespoons of butter and let it melt and foam. Once the foam subsides and the butter just begins to smell nutty (do not let it brown at this stage), add the first batch of soaked brioche slices in a single layer — don't overcrowd. Cook for 3–4 minutes without moving them, until the bottom is deep golden-brown. Carefully flip and cook 2–3 minutes more on the second side until equally golden. The internal temperature should reach around 160°F (71°C).
6. Cook the second batch: Transfer the cooked slices to a wire rack (not a plate — this prevents steaming and keeps them crispy). Add the remaining 1½ tablespoons of butter to the pan and repeat with the remaining soaked brioche. Adjust heat to medium-low if the pan is getting too hot — each batch should sizzle gently, not aggressively.
7. Assemble and serve immediately: Place 2 slices of pain perdu on each plate. Add a generous dollop (about 2 tablespoons) of lemon curd alongside or slightly draped over one slice. Spoon the macerated strawberries and their collected juices over the top. Dust generously with powdered sugar through a small sieve. Garnish with fresh mint if using. Serve right away while hot.

Tips

• Stale bread is non-negotiable: Fresh brioche is too moist and will turn to mush in the custard bath. Day-old is ideal, but the low-oven drying method in Step 1 works perfectly if you forgot to plan ahead. Sourdough or challah can substitute if brioche isn't available — both have the sturdy crumb needed to hold up.
• Don't rush the soak, but don't overdo it either: 45 seconds per side is the sweet spot. Too short and the center stays eggy and raw-tasting; too long and the bread disintegrates. You're looking for the brioche to feel like a wet sponge that still holds its shape — custardy all the way through but structurally intact.
• Butter temperature is everything: Start with medium heat and watch for the foam to subside before adding the bread. If the butter turns brown immediately or smells sharp, your pan is too hot. Pain perdu needs enough heat to caramelize the custard on the surface, but gentle enough that the inside cooks through before the outside burns.
• Use a wire rack, not a plate, to rest cooked slices: Resting on a plate traps steam underneath and softens that gorgeous caramelized crust. A rack keeps air circulating and holds the texture. If you're making this for a crowd and need to hold multiple batches, you can keep finished slices on a rack in a 200°F (93°C) oven for up to 15 minutes.
• Lemon curd shortcut: Store-bought lemon curd (look for Bonne Maman or Wilkin & Sons brands) is genuinely excellent here and nobody will know. If you have 20 minutes and want to make your own, our Easy No-Bake Lemon Cheesecake uses a similar citrus flavor profile — or you can find a quick stovetop curd recipe that takes just 10 minutes with egg yolks, butter, sugar, and fresh lemon juice.

Storage

Pain perdu is truly best eaten immediately — the caramelized crust softens as it sits, and the whole magic of the dish is that contrast between the crisp exterior and the custardy interior. That said, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, skip the microwave (which makes them rubbery and steamy) and instead warm in a non-stick skillet over medium-low heat for 2–3 minutes per side, or in a 350°F (175°C) oven on a wire rack for 8–10 minutes. The macerated strawberries can be stored separately in the fridge for up to 2 days and actually taste better on day two as the flavors continue to develop.

Make Ahead

You can prep almost every component the night before for a stress-free Easter morning. Dry out and slice the brioche the evening before and leave it uncovered on the counter overnight — this is actually the ideal method. Make the custard base, cover it tightly, and refrigerate up to 24 hours (give it a fresh whisk before using). Macerate the strawberries up to 4 hours ahead and keep refrigerated. The lemon curd is obviously ready to go from the jar. On the morning, all you need to do is soak and cook — about 20 minutes of active time. The pain perdu itself does not freeze well due to the custard base.