It’s what the french call pain perdu, or “lost bread”—a dish that was created to revive day-old or stale baguettes. Here, hot and sweet, baked to a golden crisp, and dripping with syrup, you’ll find not a single thing is missing.
Active time: 15 min Start to finish: 2 1/4 hr
Makes 6 servings.
- 1(13- to 14-inch-long) loafof soft-crust supermarket italian bread
- 1/2stick (1/4 cup) unsalted butter, softened
- 2large eggs
- 1 2/3cups whole milk
- 3tablespoons sugaraccompaniment: pure maple syrup
DIRECTIONS Cut 12 (1-inch-thick) diagonalslices from bread, reserving endsfor another use.
Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.
Whisk together eggs, milk, and1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbedall of custard, at least 1 hour and
up to 1 day, depending on bread.
Preheat oven to 425°F.
Bring mixture to room temperature and sprinkle bread with sugar.
Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.