Raspberry & Vanilla "Pain Perdu" (French Toast)

Raspberry & Vanilla “Pain Perdu” (French Toast)

Serves	4
Prep time	2 minutes
Cook time	5 minutes
Total time	7 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Bread, Breakfast, Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Christmas, Easter, Valentines day
Region	French
By author	Karen S Burns-Booth

A super easy and yet extremely tasty way to use up old (stale) bread, this recipe for "Pain Perdu" (French Toast, Eggy Bread) makes a perfect breakfast or brunch dish for the weekend or a special breakfast gathering, such as Easter or Christmas. Serve with home-made raspberry jam and fresh raspberries when they are in season.

Ingredients

Unsalted butter (to fry the bread)
8 slices of bread of your choice (stale bread is best, no need to cut the crusts off)
2 free-range eggs
150 mls full fat milk
1 teaspoon vanilla extract
1 tablespoon sugar
Raspberry jam to serve
Vanilla sugar to serve

Note

Directions

Step 1	Beat the eggs, milk, vanilla extract and sugar together and pour it into a shallow bowl.
Step 2	Melt the butter in a large non-stick frying pan, OR on a large griddle. Dip the bread into the egg and vanilla mixture, for about 20 to 30 seconds on both sides and then fry it immediately in the hot butter.
Step 3	Cook until golden brown on both sides and then serve straight away with raspberry jam and a sprinkling of vanilla sugar. (I find it best to cut the bread into triangles to serve, as it looks better)
Step 4	NB: If cooking for a crowd, fry the bread in batches and keep it warm in a hot oven, wrapped in foil to stop it drying out. Serve as before.