Pain Perdu 〜 French Toast with Raspberries
This pain perdu with raspberries and créme frâiche is good for brunch or a lazy, indulgent Sunday morning. Enjoy a different way to have toasty brioche and fruit for breakfast.
Ingredients
- 2/3 cup heavy cream
- 2 large eggs, plus 1 large egg yolk
- 2 tablespoons granulated sugar
- 8 medium slices brioche
- 4 tablespoons (2 oz) unsalted butter
- Confectioners' sugar, for dusting
- 8 ounces raspberries
- Crème fraîche, to serve
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 344kcal | Carbohydrates: 15g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 59mg | Fiber: 4g | Sugar: 10g