Pain perdu with peaches and vanilla

Serves 4
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Indy Lifestyle Online

Pain perdu or "lost bread" was originally conceived by the French as an ingenious way of using up leftover bread or brioche. It's also known as French toast or eggy bread, or tostado in Spain. This version is more sophisticated, the brioche almost turns into a custard-like fried slice.

4 slices of brioche, cut about 2cm thick, crusts off
2 egg yolks
2tbsp caster sugar
200ml single cream
A few drops of vanilla essence
A couple of good knobs of butter (about 90g)

For the peaches

2 large ripe peaches
A couple good knobs of butter (about 90g)
1tbsp caster sugar
The seeds from half a vanilla pod
100ml single cream

The night before, whisk the yolks, sugar, vanilla and cream together, place the slices of brioche in a dish and pour the mixture over. Turn the brioche a couple of times then clingfilm the dish and refrigerate overnight or for 4-6 hours until the brioche has absorbed the mixture.

Keep the slices of brioche whole or half them if it's a large brioche. Melt the butter in a frying pan and cook the slices until crisp and golden.

Halve the peaches and remove stones, then cut each half into 3 or 4 wedges. Melt the butter in a pan, add the sugar and the vanilla seeds, and stir until melted. Then cook the peaches on a medium heat for 3-4 minutes, until they soften, add the cream and simmer for a minute or so. Spoon the peaches over the bread.

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