Easy Brunch: Pain Perdu recipe
Make a delicious and easy brunch for all the family, serve with fresh berries and whipped cream for extra indulgence
Food waste has never been a good thing – but now more than ever. Here’s a recipe for Pain Perdu from PAUL Bakery, to make the most of leftover bread
400g bread – cut in to 6 slices
3 Free-range Eggs (we use Burford Brown eggs as the deep orange yolk gives great colour)
150ml full cream or milk
15g Demerara sugar
1 Cinnamon stick
Zest of one orange
- Preheat the oven to 130C
- Whip the eggs then whisk in the cream. Once the eggs and milk are well mixed, add the sugar, orange zest and cinnamon stick.
- Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
- Heat half the butter and drop of oil in a very large sauté pan over a medium heat. Take each slice of bread from the egg mixture and place in the sauté pan.
- Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking tray and keep it warm in the oven.
- Wipe out the pan with kitchen paper, add more butter and oil, and continue to fry the remaining soaked bread until they’re all cooked.
- Serve with Apricot jam or Chocolate sauce
Pain Perdu recipe courtesy of PAUL Bakery.