10 mins to prepare // 20 mins to cook // Serves 4
- 2 large free-range eggs
- 25g-50g golden caster sugar
- 100ml whole milk
- brioche or bread 4 slices, 2cm thick
- 40g butter
- Cinnamon flavoured crème fraiche (optional)
First make the caramelised fruit:
- In a medium frying pan add the sugar and two tablespoons of water, then cook on a medium heat until the sugar dissolves.
- Turn the heat up a little and cook until the caramel is a light golden colour, stir in the butter, then simmer for a minute until it is smooth and golden.
- Add the fruit and walnuts, coating evenly. Leave in the pan keeping warm.
To make the pain perdu:
- beat the eggs and sugar together (use less sugar if the bread is sweet), then gradually add the milk.
- Place the brioche slices in the egg mixture and soak for a minute before turning over, allowing them to absorb the liquid.
- In a large frying pan over a medium heat melt half of the butter. When it starts to foam gently, use a fish slice to add two slices of the brioche, cooking for approximately two minutes each side until golden.
- Repeat the process with the remaining butter and brioche slices, while keeping the cooked slices warm.
- Place the slices on four warm plates and spoon over the fruit with the caramel juices.
- Serve immediately. If desired, serve with a large spoonful of crème fraiche flavoured with a little ground cinnamon.