Pain Perdu

7:45 am on 29 December 2011

This is very simply French toast but made with brioche bread. You will find brioche bread, sweet bread made using yeast but enriched with butter, at a specialist bakery. It does freeze well to use in this dessert.

(Serves 6)


1 egg
2 egg yolks
50g (1/4 cup+ 1 tsp) castor sugar
250ml (1 cup) milk
1 tsp vanilla extract
150g unsalted butter (cubed)
1/2 loaf brioche (cut into 6 x 2cm thick slices)
20g (2 tbsp) castor sugar


Place egg and the additional yolks into a bowl and whisk to just combine.

Add sugar, milk and vanilla extract and whisk to combine.

Place half of the butter into a large, heavy-based frypan over a medium heat, melt and wait till butter is bubbly.

Dip half of brioche slices, one at a time, into egg and milk mixture and place immediately into hot pan.  Sprinkle top side of each with half-teaspoon of castor sugar.

Cook for 2 minutes or till golden brown. Turn brioche slices over and cook on second side.

Sprinkle side facing upwards with half-teaspoon castor sugar. When second side is golden brown remove brioche slices from frypan.

Melt remainder of butter and when bubbly repeat the cooking process with remainder of brioche slices.

Drain on paper towels and serve as soon as possible.

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