French · Breakfast & brunch

Apple pain perdu

Name: Apple pain perdu
Prep time: 18 min
Cook time: 25 min
Total time: 53 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices day-old brioche, 3/4 inch thick; 3 large eggs; 1 cup whole milk; 1/4 cup heavy cream; 3 tablespoons granulated sugar, divided; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 4 tablespoons unsalted butter, divided; 2 firm apples, peeled and sliced; 1/2 teaspoon ground cinnamon; 1 tablespoon Calvados or apple juice; Crème fraîche, for serving

Stale brioche with a custardy center, caramelized apples, browned butter, and restrained Calvados warmth.

About 55 minTotal

About 45 minActive

$$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Best crepe-ready starting point
OXO Enhanced 10-Inch Frying Pan
View at Amazon
Another workable path: Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the exact 10-inch diameter, low-sided shape, nonstick release, stable model identity, care burden, and exact Amazon destination to the thin-crepe Recipes. Kwilt has not cooked with this pan.
OXO Enhanced 10-Inch Frying Pan: The 10-inch cooking surface matches the jianbing method, while the low sides and nonstick release support fast spreading, flipping, and folding without tearing a thin wrapper. Trade-off: Ceramic nonstick coatings are wear items and need moderate heat and nonmetal tools; this is not a buy-it-for-life pan.
Another workable path: Use another low-sided 10-inch nonstick skillet in good condition, wiping it with only a film of oil before each crepe.
Sources
OXO Enhanced nonstick cookware collection
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

8 slices day-old brioche, 3/4 inch thick
3 large eggs
1 cup whole milk
1/4 cup heavy cream
3 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, divided
2 firm apples, peeled and sliced
1/2 teaspoon ground cinnamon
1 tablespoon Calvados or apple juice
Crème fraîche, for serving

Instructions

Whisk eggs, milk, cream, 1 tablespoon sugar, vanilla, and salt in a wide dish. Soak brioche about 45 seconds per side and drain on a rack 5 minutes.
Melt 2 tablespoons butter in a skillet over medium. Cook apples with remaining sugar and cinnamon until browned but still holding shape, 6 to 8 minutes.
Remove the skillet from heat before adding Calvados or apple juice; return to heat and reduce until apples are glossy. Transfer apples to a warm bowl.
Wipe skillet, add remaining butter, and until deeply golden and the center is softly set, 3 to 4 minutes per side.
Serve pain perdu immediately with warm apples and a small spoonful of crème fraîche.