If you’ve never made ‘pain perdu’ before you’re in for a treat! It’s a quick, clever way to transform panetonne, brioche or simple fruit bread into a delectable dessert.
Preparation: 15 minutes
Cooking: 5 minutes
2 South African plums, pitted and sliced
2 South African peaches, pitted and sliced
Finely grated zest and juice of 1 large orange
1tbsp caster sugar
1 egg, beaten
1tsp vanilla extract
2 thick wedges panetonne or brioche
2 scoops vanilla ice cream
Icing sugar, for sprinkling
|Nutritional values||Per serving||Per 100g|
|of which saturates||13.5g||2.7g|
|of which sugars||41g||8.2g|
- Put the South African plums and peaches into a large saucepan with the orange zest and juice. Add 50ml water and the sugar. Heat and simmer gently for 5 minutes.
- Meanwhile, beat together the egg, milk and vanilla extract in a shallow bowl.
- Melt the butter in a large non-stick frying pan. Dip each piece of panetonne or brioche into the egg and milk mixture on both sides, then transfer to the frying pan to cook for 1-2 minutes per side, until golden brown.
- Serve the panetonne or brioche with the warm fruit spooned over the top, with a scoop of vanilla ice cream. Sprinkle with a little icing sugar, then serve.
This is so nice at Christmas served as a simple dessert – with a splash of Amaretto liqueur, Cointreau or brandy added to the orange juice mixture.
Try this for a great breakfast or brunch option, served with Greek yogurt and a drizzle of honey instead of ice cream.