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Pain Perdu ~ French Toast with Raspberries

A pile of pain perdu, or French toast, dusted with powder sugar, topped with creme fraiche and raspberries

Adapted from Diana Henry | Pure Simple Cooking | Ten Speed Press, 2009

Sometimes you want a dessert just because of the idea of it. This is one of them: golden eggy bread, tart raspberries, rich cream… Irresistible. If you can’t get your hands on brioche — the sweet French bread — any good white bread will do as long as it has a soft crust.–Diana Henry

Pain Perdu | French Toast with Raspberries

  • Quick Glance
  • Quick Glance
  • 30 M
  • 30 M
  • Serves 4
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Ingredients

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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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Pain Perdu | French Toast with Raspberries Recipe © 2009 Diana Henry. © 2009 All rights reserved. All materials used with permission.

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