{"id":2055,"date":"2015-05-28T06:52:29","date_gmt":"2015-05-28T05:52:29","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=2055"},"modified":"2015-05-28T06:52:29","modified_gmt":"2015-05-28T05:52:29","slug":"pain-perdu","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=2055","title":{"rendered":"Pain Perdu"},"content":{"rendered":"
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Or ‘Eggy Bread’, Gypsy Toast, French Toast .. take your pick. \u00a0There are so many names for eggy soaked bread which is then fried in butter. \u00a0The French ‘Pain Perdu’ literally translates as ‘Lost Bread’ which has exactly the right feel for Brioche that’s been drowned in a milk\/egg mix.<\/p>\n

\"Pain<\/a><\/p>\n

There are English recipes for this going back to the fifteenth century. \u00a0It may have been conceived as a way of using up stale bread, but this isn’t what’s happening here. \u00a0This was last night’s ‘sinful-and-entirely-unnecessary supper’ and I bought a Brioche Vend\u00e9enne deliberately. \u00a0That’s the Brioche which has the protected geographical European status.<\/p>\n

\"Pain<\/a><\/p>\n

It began with a good deed. \u00a0I decided to pick Liddy up from work and there they were \u2026<\/p>\n

Raspberries.<\/p>\n

Reduced. \u00a0Give-away reduced. \u00a0It would have been criminal not to have picked them up. \u00a0Then, I spent the money I’d saved on the raspberries I hadn’t intended to buy on the Brioche I wouldn’t have needed if I hadn’t bought the raspberries. \u00a0There’s logic there somewhere.<\/em><\/p>\n

Everything else I had.<\/p>\n

\"Pain<\/a><\/p>\n

There were five of us eating this, so I used 3 eggs and a 150ml\/5fl oz of full-fat milk. \u00a0Then a squirt of runny honey.<\/p>\n

\"Pain<\/a><\/p>\n

Whisk everything together.<\/p>\n

\"Pain<\/a><\/p>\n

Lay out slices of brioche in a dish. \u00a0Fit them in snuggly. \u00a0Then pour the eggy mix over the top.<\/p>\n

\"Pain<\/a><\/p>\n

Think ‘lost’. \u00a0The brioche needs to be absolutely sodden. \u00a0Slightly stale bread holds together better than fresh, but I persevered. \u00a0Give everything a good prod. \u00a0Let is soak up all that lovely eggy goodness.<\/p>\n

\"Pain<\/a><\/p>\n

Then it’s a knob of salted butter in a non-stick frying pan.<\/p>\n

\"Pain<\/a><\/p>\n

And fry over a medium heat. \u00a0This is best straight from the frying pan ..<\/p>\n

\"Pain<\/a><\/p>\n

It’s less than 2 minutes a side. \u00a0Have a peak. \u00a0When the underside is golden brown flip it over with a spatula.<\/p>\n

\"Pain<\/a><\/p>\n

Meanwhile, lightly whisk some double cream. \u00a0There’s no point holding back now.<\/p>\n

\"Pain<\/a><\/p>\n

It’s traditional to cut across the bias. \u00a0If you want to eat together, this will keep warm in a low oven.<\/p>\n

\"Pain<\/a><\/p>\n

Then it’s onto a plate.<\/p>\n

\"Pain<\/a><\/p>\n

A few of those raspberries, a dollop of double cream and a dusting of icing sugar.<\/p>\n

Eat.<\/p>\n

\"Pain<\/a>Pain Perdu<\/strong><\/p>\n

Serves 5<\/em><\/p>\n