Lemon Pain Perdu (French Toast)


Do you have bread left over?
Here’s a creative, delicious and sustainable way to use it.
In French pain perdu – or pane perduto in Italian – means “lost bread” meaning bread that is stale and therefore too hard to consume in the usual way. This continental breakfast classic is best known as French Toast.

Slices of “old bread” soften when dunked in milk, lemon juice, egg or butter.
In medieval times, pain perdu was mainly served with wild game and other meats, while these days people prefer its sweet version, topped with granulated sugar, cinnamon, jam, honey or fresh fruit, and accompanied by a cloud of whipped cream or lemon mousse.



  • 4 slices of stale bread
  • 1 glass of milk
  • 2 eggs
  • 1 teaspoon vanilla extract (optional)
  • 35 ml LIMMI lemon juice
  • 1 pinch of salt
  • 2-3 tablespoon sugar
  • 1 tablespoon butter


Break and beat the eggs, add the milk, a pinch of salt, LIMMI lemon juice and, if you wish, vanilla extract.  Soak each slice of stale bread in the liquid mixture, turning it to thoroughly drench both sides.
Melt a tablespoon of butter in a pan, and cook the bread slices till crispy and golden brown.
Take them off the heat and serve topped with a bit of butter and granulated sugar, or sprinkled with confectioner’s sugar and garnished with fresh fruit dressed with fragrant LIMMI lemon juice.