Louisiana pain perdu is French toast made from stale bread, often served with syrup or powdered sugar.
The French name pain perdu means “lost bread,” referring to the use of bread that has become stale. Slices are soaked in a mixture usually containing eggs and milk, then fried until browned. Louisiana versions may include vanilla, cinnamon, nutmeg, or sugar.
In New Orleans and Acadiana, pain perdu can appear at breakfast, brunch, or as a dessert. French bread is especially suitable because its firm crumb absorbs the custard without disintegrating.
Pain perdu is related to, but not identical in presentation to, bread pudding. Bread pudding is baked as a moist casserole, whereas pain perdu is made from individual soaked slices cooked on a griddle or in a pan.