Raspberry Ripple Pain Perdu

cook 20 mins
  • 325 g (11 oz) frozen raspberries
  • 1 teaspoon lemon juice
  • 2 tablespoons icing sugar, plus extra for dusting
  • 2 eggs, lightly beaten
  • 125 g (4 oz) caster sugar
  • 1 teaspoon vanilla extract (optional)
  • 250 ml (8 fl oz) whole milk
  • 4 thick slices of day-old farmhouse bread or brioche
  • 75 g (3 oz) butter
  • crème fraîche, to serve (optional)
  • Place the raspberries in a saucepan with the lemon juice and icing sugar, and warm very gently until just beginning to collapse. Blend in a food processor until smooth then pass through a sieve to remove the seeds.
  • Whisk together the eggs, caster sugar and the vanilla extract, if using. Add the milk slowly, whisking until smooth and incorporated.
  • Dip the slices of bread in the egg mixture, so that both sides are well coated. Melt the butter in a large nonstick frying pan and cook the egg-coated bread slices gently for about 2 minutes on each side, until crisp and golden.
  • Remove the bread from the pan and arrange on serving plates. Drizzle with the warm raspberry coulis to create a ripple effect, then dust with icing sugar and serve immediately with crème fraîche, if desired.
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