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

Serves: 2

 

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
150ml milk
1tsp vanilla extract
20g butter
2 thick wedges panetonne or brioche
2 scoops vanilla ice cream
Icing sugar, for sprinkling

 



Nutritional valuesPer servingPer 100g
Energy633127
Fat25.1g5g
of which saturates13.5g2.7g
Carbohydrate80g16g
of which sugars41g8.2g
Fibre7.2g1.4g
Protein18.9g3.8g
Salt1.8g0.4g

  1. 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.
  2. Meanwhile, beat together the egg, milk and vanilla extract in a shallow bowl.
  3. 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.
  4. 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.

 

Cook’s Tips:

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.


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