4 servings
Prep: 10 mins,
Cooking: 15 mins
Pain perdu means ‘lost bread’ in French, and I feel that this is almost a lost recipe. Most of us know it as French toast, on which we ladle all sorts of toppings. At the boarding school I attended, the eggy bread was deep-fried with a choice of tomato sauce (which I could not stand) or tomato sauce, so I ended up having mine with marmalade. But everything changed when I was introduced to this version at The Raymond Blanc Cookery School. I was hooked! I love the pop of naartjie, which I added during the development of this recipe.
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Ingredients (12)
4 | eggs — large |
70 g | castor sugar |
150 ml | milk |
5 ml | vanilla — extract |
8 | brioche bread — sliced into 2cm thick slices |
40 g | butter — cubed |
30 ml | water |
100 g | castor sugar |
50 g | butter — diced |
100 g | strawberries — hulled and quartered |
60 g | blueberries |
1 | naartjie — zested, peeled and segmented |
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