April 27, 2008

Vanilla Pain Perdu with Fruit Compote

By In Blog Events, Recipes
Sunday breakfast is normally a mix of fried stuff – black-pudding, bacon, sausages accompanied with baked beans, tomato, scrambled eggs and so on. A little juice on the side and I’m set until a decent bottle of wine and something special that evening.

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.

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3 Comments
  1. johanna April 27, 2008

    oh yes… pain perdu any day! especially when you start the day with a glass of red wine, albeit evaporated in a fruit compote.. what a magnificent addition to our list of favourite breakfast treats! x

  2. Jeanne April 27, 2008

    Mmmmm, that looks lovely! And I can’t think of a breakfast that isn’t improved by some wine amongst the ingredients ๐Ÿ™‚

  3. Marc @ NoRecipes April 28, 2008

    Yumm! I love pain perdu. This also works great with baguettes soaked overnight.