Pain Perdu with Mixed Berries

Pain Perdu with Mixed Berries


  • 4 thick slices of sweet brioche bread
  • 2 large free range eggs
  • 6 TBS whole milk
  • 1 tsp vanilla paste
  • butter for cooking
To serve:
  • Icing sugar to dust
  • vanilla ice cream or Greek yogurt (optional)
  • fresh berries
  • Maple syrup (optional)


  1. Cut each slice of brioche in half diagonally into triangles.  Beat together the eggs, milk and vanilla paste in a shallow bowl with a fork.
  2. Heat a knob of butter in a large skillet or griddle pan until it starts to foam. Working quickly, dip each side of the brioche bread into the egg milk mixture and then pop them onto the hot griddle pan.  (Mine fits all of it at once, if yours is smaller you will have to work in batches.)  Cook until golden brown on the bottom side, then carefully flip over and cook until the other side is golden brown.
  3. Arrange two triangles on each dessert plate, top with some yogurt or ice cream if using, sprinkle with berries and  dust with icing sugar.  Serve immediately.


For a delicious variation: Simmer 1 cup (150g) ready to eat dried apricots with the juice of one orange and 120ml of water (1/2 cup) for 10 minutes until tender.  Cut the bread as above.  Add 1/2 tsp ground cinnamon to the egg mixture.  Dip and fry as above. Serve hot with Greek yogurt and a spoonful of Apricot compote.

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