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
of which saturates13.5g2.7g
of which sugars41g8.2g

  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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