Pain perdu with mixed berries

How to make Pain perdu with mixed berries recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
4 thick slices of brioche
2 eggs
6 tablespoons milk
50 g (2 oz) unsalted butter
150 g (5 oz) Greek yogurt
250 g (8 oz) raspberries
100 g (3½ oz) blueberries
icing sugar, for dusting, or maple syrup, for drizzling

Method:
Cut each slice of brioche into 2 triangles. Beat the eggs and milk in a shallow bowl with a fork.

Heat half the butter in a largefrying pan. Quickly dip the bread, a triangle at a time, into the egg mixture, then put as many as you can get into the frying pan.

Cook over a medium heat until the underside is golden. Turn over and cook the second side, then remove from the pan and keep warm. Heat the remaining butter in the pan and dip and cook the remaining brioche triangles.

Transfer the cooked triangles to 4 serving plates, top with spoonfuls of yogurt, a scattering of berries and a light dusting of sifted icing sugar or a drizzle of maple syrup. Serve immediately.

For spiced pain perdu with apricots, simmer 150 g (5 oz) ready-to-eat dried apricots with the juice of 1 orange and 125 ml (4 fl oz) water for 10 minutes or until tender. Cut 4 slices of fruit bread in half.

Beat the egg and milk as above with ¼ teaspoon ground cinnamon, then dip and fry the fruit bread as above. Arrange on plates with spoonfuls of Greek yogurt and the warm apricot compôte.

Pain perdu with mixed berries