Pain Perdu is the French word for “Lost Bread.” This dish started as a way to reclaim old stale bread. In New Orleans, this dish is traditionally made with leftover New Orleans-style French bread. This bread resembles the French baguette with its crunchy exterior. I first discovered Brioche when I made this Pain Perdu recipe by Gordon Ramsay. Brioche has a high egg and butter content, which gives it a rich and tender crumb. Sounds perfect for French toast. Indeed, in my opinion, the best bread for making this dish.