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Pain perdu with poached winter fruits and yoghurt
Pain perdu with poached winter fruits and yoghurt
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate your weekend brunch with this decadent French toast for friends.
Ingredients:
  • 500ml white wine
  • 110g caster sugar
  • 1 cinnamon quill
  • 1 vanilla bean, split, seeds scraped
  • 16 prunes
  • 16 dried apricots
  • 8 dried pears
  • 2 eggs
  • 100ml pure (thin) cream
  • 6 thick slices fresh brioche (see note)
  • 80g unsalted butter
Instructions:
  • Serve thick Greek yogurt topped with a mixture of icing sugar and ground cinnamon.
  • Combine wine, sugar, cinnamon, and vanilla in a pan over low heat. Stir until sugar is dissolved. Add fruit and simmer for 15 minutes until fruit is plump, stirring occasionally. Allow to cool in syrup.
  • Beat eggs until creamy, then transfer to a wide bowl. Dip 2 slices of brioche in the egg mixture, ensuring they are coated evenly. Heat butter in a frypan over medium heat and cook the brioche for 1-2 minutes on each side until golden and crisp. Keep warm and repeat with the remaining slices of brioche.
  • Sprinkle brioche with a sweet icing sugar mix and serve warm with yogurt and fresh fruit.

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