For the topping I chose a mixture of berries but you can also use apricots, nectarines or peaches.
200 ml cream
200 ml milk
2 tablespoons sugar
1 teaspoon vanilla essence
½ teaspoon allspice
Zest of one lemon
Zest of one orange
6 thick slices of Brioche (or any bread you want to use)
2 tablespoons butter
1 tablespoon vegetable oil
INGREDIENTS FOR THE CARAMELIZED FRUIT
4 tablespoons sugar
1/2 cup orange juice
500 grams of mixed berries (blueberries, raspberries, strawberries)
METHOD TO CARAMELIZE THE FRUIT
1- This is a dry caramel so cook the sugar at low heat until it liquefies and caramelizes. It has to have a golden copper colour.
2- Warm the orange juice in another pan and add to the caramel and mix quickly with a whisk until all the caramel dissolves.
3- Put the fruits in the pan and leave the pan on the stove for 2 minutes. Then put the fruit mixture in a glass bowl to cool.
4- Pour over the Pain Perdu
METHOD FOR THE EGG CUSTARD TO DIP THE BREAD
1- In a large mixing bowl whisk together the eggs, milk, cream, sugar, allspice, vanilla essence, lemon zest, and orange zest. Put in the fridge for 1 hour or overnight.
2- Slice the bread into thick slices, at least one inch.
3- Put the custard in a big dish and dip in each slice of bread one at a time to absorb the custard. It is important to saturate the bread well, this makes it soft and delicious.
4- In a large non-stick pan, over medium heat, put the butter and oil. Fry each slice of the bread until they are a nice golden brown.
5- Cut each slice diagonally in two and arrange two or three half slices on individual plates to serve.
6- Pour the caramelized fruits on top and sprinkle with powder sugar.