SUMMER BREAKFAST-PAIN PERDU WITH CARAMELIZED BERRIES

DSCN5922It is a simple and traditional French dish that makes a wonderful breakfast when all you have in the fridge is bread, even old bread, eggs, milk and sugar !!!

For the topping I chose a mixture of berries but you can also use apricots, nectarines or peaches.

INGREDIENTS

200 ml cream

200 ml milk

2 tablespoons sugar

4 eggs

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

Powder sugar

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.

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