During the week breakfast though is little more than a slug of juice, a slice of Marmite-topped toast and a few slurps of coffee taken on the run. Neither make for interesting post for a blog event; especially as Johanna explicitly stated that Marmite on toast is not a suitable entry for Waiter There’s Something In My…which has a Breakfast theme this month.
This week, then, something a little more interesting than a fry-up; how does Vanilla Pain Pain Perdu with Fruit Compote grab you?.
Vanilla Pain Perdu with Fruit Compote
For the Fruit Compote
- 380g frozen mix of blackberries, blackcurrants, raspberries, red currants
- half glass red wine
- 125g caster sugar
Place all in a saucepan, bring to the boil and simmer for 3-4 minutes. Serve warm or cold.
For the Pain Perdu (sweetened French Toast)
- thinnish slices of stale bread
- 1 egg
- 150ml milk
- 1/2 tablespoon vanilla flavoured caster sugar
- butter and oil for frying
Mix the egg, milk and sugar together. Soak the bread for a while – before it gets too soggy and collapses. Fry each slice gently until lightly browned on each side. Serve with a couple of spoonfuls of the compote on top.