I grew up enjoying pain perdu (French for ‘lost bread) as a weekend treat: crusty day-old bread, soaked in a milk-and-egg mixture, fried, and served up with syrup and fruit. You might also know it as eggy bread (the British take), but it’s a classic dish known and enjoyed in different parts of Europe for ages: the earliest-known recipe dates back 1,600 years! Serve it as a sweet treat with syrup and berries, or as a savoury breakfast with ketchup and vegan sausage 🙂
It’s a great, easy treat: after all, most non-vegan households have bread, milk and eggs on hand. Happily, it’s totally possible to make a version without eggs or cow’s milk. I tried a few different combinations of ingredients, with the biggest focus on what egg-replacer to use. The best combo turned out to be aquafaba with a little bit of ground flaxseed. As for the eggy flavour, I used nutritional yeast and a touch of kala namak (black salt). Both of these are optional: if you want a more neutral flavour, just leave it out.
- 2/3 cup aquafaba
- 1/2 cup plant milk
- 1 tsp ground cinnamon
- 1 tbsp nutritional yeast optional
- 1/4 tsp black salt optional, for a stronger eggy flavour
- 1 tsp vanilla essence
- 1 tsp ground flaxseed
- 6 slices bread
- Heat a non-stick pan over medium-high, add a touch of oil if necessary.
- Mix all the ingredients (except the bread) by hand or in a blender, and transfer to a large bowl with a flat-ish bottom.
- Dip each slice of bread in the mixture (here's where the flat bottom is helpful) until it's a bit soggy.
- Place in the pan, and cook each side until golden brown and a little crispy.
- Serve with syrup and fruit!