This is my version of pain perdu, French toast or eggy bread, call it what you will.
Change the fruit as the seasons change – fried apples for the autumn, buttery bananas for winter and fresh raspberries for summer.
Brioche Pain Perdu with Berry Yoghurt
Serves 4
120ml (4fl oz) Greek yoghurt
100g (4oz) raspberries, strawberries
or blueberries
3 eggs
225ml (8fl oz) semi skimmed milk
good pinch ground cinnamon
few drops vanilla extract
2 tsp caster sugar
25g (1oz) unsalted butter
4 thick slices day-old brioche
Place the Greek yoghurt in a bowl. Roughly mash berries in a separate bowl and then gently fold into the yoghurt to create a ripple effect. Cover with cling film and chill until needed.
Beat the eggs in a shallow dish with the milk, a pinch of the cinnamon and the vanilla extract to a smooth batter. Combine caster sugar with the remaining cinnamon in a small bowl and set aside.
Heat the butter in a frying pan. Soak the brioche or country-style bread slices in the egg mixture for 2 minutes, turning once.
Carefully lift into the pan and cook for 2 minutes on each side or until golden brown.
Arrange the pain perdu on warmed plates and spoon the berries yoghurt on top. Sprinkle with the cinnamon sugar to serve.
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