
Pain Perdu | French Toast with Raspberries
Ingredients
Directions
Whisk the cream, eggs, and sugar together. Either leave the brioche slices whole or cut them in half (a stack of four halves can look very good). Dunk the first two slices of brioche in the egg mix and leave for 5 minutes.
Melt a pat of the butter in a frying pan and cook the brioche slices, a couple at a time, adding more butter as you need to, until golden on each side. You need to dunk the next slices of brioche in the egg mixture as you go along. Put each slice on a paper towel as it is cooked.
Serve two slices of brioche per person, sift confectioners’ sugar over each serving, and add the raspberries and crème fraîche.
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