Pain Perdu with Raspberry and Vanilla

Written by on November 2, 2016 in Desserts

pain-perdu

This is a super easy, extremely tasty way to use up old (stale) bread. A classic French recip, “Pain Perdu” – French Toast, Eggy Bread – makes a perfect breakfast or brunch dish for the weekend or a snack at any time. Serve with home-made raspberry jam or fresh raspberries when in season.

Ingredients for Pain Perdu

Unsalted butter (to fry the bread)
8 slices of bread of your choice (stale bread is best, no need to cut the crusts off)
2 free-range eggs
150 mls full fat milk
1 teaspoon vanilla extract
1 tablespoon sugar
Raspberry jam to serve
Vanilla sugar to serve

Serves  4
Prep time: 2 minutes
Cook time: 5 minutes

Method

1 Beat the eggs, milk, vanilla extract and sugar together and pour it into a shallow bowl.

2 Melt the butter in a large non-stick frying pan, OR on a large griddle. Dip the bread into the egg and vanilla mixture, for about 20 to 30 seconds on both sides and then fry it immediately in the hot butter.

3 Cook until golden brown on both sides and then serve straight away with raspberry jam and a sprinkling of vanilla sugar. I find it best to cut the bread into triangles to serve, as it looks better.

More delicious dessert recipes from France
Tarte Tatin by top French chef Daniel Galmiche
Peaches poached in green tea by 3 Michelin star chef Gerald Passedat
The lushest strawberry clafoutis ever by Karen Burns-Booth of award winning food blog Lavender and Lovage

Tags: ,

Related Articles

Easy recipe for Chocolate Soufflé

Easy recipe for Chocolate Soufflé

Written by on February 25, 2019 in Desserts

A light, airy and utterly scrumptious dessert. Most people think it’s a tricky recipe but it’s not really that difficult when you know how. The soufflé as we know it is said to have originated in France in the 18th century when it was apparently created as a dish for the mistress of Louis XV, […]

Continue Reading

Recipe for French gingerbread Pain d’Epices

Whenever I visit the small town of Buxy in France’s Côte Chalonnaise, you will likely find me at the tiny market held in the centre ville on Thursday mornings. Though there aren’t many stalls, every-thing on offer is absolutely delicious. I especially look forward to stopping by the stand selling honey and French gingerbread, or […]

Continue Reading

Chestnut cream-filled meringues with chocolate sauce

Taking hardly any time at all to prepare these sweet, crunchy meringues filled with chestnut cream and covered in hot chocolate sauce are a dreamy dessert! Serves 6 Preparation time: 10 minutes 1.5 cups (200g) thick crème fraiche 1 heaped tablespoon mascarpone 2 teaspoons sweet chestnut purée (crème de marrons) 50z (150g) bittersweet chocolate 5 […]

Continue Reading

Recipe for Apple and Blackberry Clafoutis

Clafoutis is one of the most versatile French desserts and finds its origins in the Limousin, a lush, green region situated in the heart of the Massif Central. If you’ve never made or tasted clafoutis before, think of it as a ‘custardy’ type of cake. It doesn’t call for that much flour, so there isn’t […]

Continue Reading

Profiteroles or Cream Puffs – an historic French pastry | And how to make them

Profiteroles, the airy light pastries we all love (called cream puffs in the US) have been around for at least 500 years! The history of profiteroles No one can know the real origin of profiteroles but it seems they’ve been around for at least 500 years. The French writer Francois Rabelais (1494-1553) mentions profiteroles in […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top