Pain perdu aux fruits. /French toast, also known as eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), or Spanish toast, is a dish made of bread soaked in milk, then in beaten eggs and then fried, a variation from the traditional spanish dessert called Torrija.
In its most basic incarnation, pain perdu — literally “lost bread” — is stale bread that one recycles into a simple treat by soaking it in a sweet egg batter and browning it in the skillet. I love this sort of waste-not-want-not recipe, but what I had in mind here was something with just a hint more sophistication, so brioche, rather than ordinary bread, was in order.
French toast with fruit.
"Pain perdu aux fruits, façon du Galion.
Make a syrup using 250 milliliters of water and 100 grams of sugar.
When the sugar has dissolved add some vanilla and some rum.
Put the bread to soak in the sugar syrup.
(I used the raw, unrefined sugar called sucre roux or cassonade in France to make my syrup.
I added about half a teaspoon of vanilla extract and a tablespoon each of rum and sweet white vermouth.
I had the equivalent of 2 liters of loosely packed bread crumbs.)
Mix up 500 milliliters of milk with 150 grams of sugar and five whole eggs.
Add in a little more vanilla and rum.
Butter a baking dish and sprinkle some sugar over the butter.
Put the bread and the fruit in the dish and along with the milk and egg mixture.
(I mixed everything together in a big bowl before I poured the pudding into two good-sized baking dishes.
The fruit I used was some plums from our neighbors' tree that I had put in the freezer last summer.
Any fruit you like — raisins, blueberries, dried cranberries, cherries, pitted prunes, apples, pears — and the quantity you feel is appropriate will be good.
The dish you see in my photos was CHM's grandmother's soufflé dish, which he kindly gave me a couple of years ago.)
Cook the bread pudding in a water bath in the oven for 45 minutes 180ºC oven."
Yet Another Variant:
For 2 portions, you will need:
2 thick slices of stale brioche (or bread) (or 4 maybe)
1 whole egg
a little milk
1tbs sugar
butter for frying
1tbs alcohol (brandy, apple liqueur, rum), optional
extra sugar for sprinkling
8 ripe strawberries
1 slice ripe pineapple
a little whipped cream to garnish
Preparation:
In a shallow dish big enough to place the slices whole and flat, beat the whole egg with a small glass of milk, then add the sugar and alcohol if you are using it, mix well.
Place the slices into the mixture gently, leave to pump up the egg mixture for 5 or 10 minutes or more, then turn delicately without breaking them and soak the other side. The longer they soak, within reason, up to an hour, the better they will be.
Prepare the fruit: wash and hull the strawberries and cut in half lengthways, peel and core the pineapple and cut into bite-sized chunks.
Place quite a bit of butter (a couple of tbs) into a non-stick frying pan and heat to melt. With a fish slice or some other flat instrument large enough to take the slice without it breaking, pick up the slices and place them in the pan. Turn the heat down so that they cook gently without the butter burning.
After a couple of minutes turn them over using the fish slice and a fork. They are very fragile. The slices should be browned and a little caramelized on the first side. Fry gently for another minute or two. They should swell a little. Transfer to serving plates.
Sprinkle with a little sugar and garnish the pain perdu with the fruit and a whirl of whipped cream. Serve nice and hot.
Pain perdu
You may serve this as a dessert.
But desserts that need last minute treatment are tricky, so think of that before deciding to do it.
Better I think to serve it as a luxury breakfast or brunch on a Sunday, when everyone has lots of time and you don’t have to hurry to make it.
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