Mixed summer berry pain perdu
- August 2008
- Serves 4
- Hands on time 25 mins
This summer berry pain perdu recipe is the perfect way to use up stale white bread (pain perdu translates as ‘lost bread’ from the French, literally, stale bread that would be lost if it weren’t used in a recipe like this!). Or serve it as a lovely summer holiday brunch.
- 32.6g (18.2g saturated)
- 41.7g (24.3g sugars)
- 75g butter
- 225g strawberries
- 125g redcurrants or blackcurrants
- 4-5 tbsp caster sugar, plus extra for sprinkling
- 200g raspberries
- 5 medium free-range egg yolks
- 3 tbsp white wine or sherry
- 4 bread slices, cut from a loaf
- Clotted cream or double cream, to serve
- Slowly melt the butter in a small saucepan over a very low heat for about 12 minutes. It will gradually throw up a pale golden froth. Hold this back with a spoon, and pour the clear gold liquid underneath (clarified butter) into a non-stick frying pan. Take care not to pour in any of the milky liquid from the bottom of the pan.
- Meanwhile, wash, hull and halve the strawberries. Strip the redcurrants or blackcurrants from their stems. Place both in a saucepan with 3 tablespoons of the sugar (you’ll need the extra tablespoon if you’re using blackcurrants). Set over a low heat, stirring occasionally, until the sugar has dissolved. Remove from the heat and mix in the raspberries. Set aside.
- In a large bowl, beat together the egg yolks and wine or sherry and stir in the remaining tablespoon of sugar.
- Set the frying pan with the clarified butter over a medium heat. Dip the slices of bread into the egg mixture, so that they become well soaked, then fry them in the clarified butter (in batches, if necessary) for about 2-3 minutes each side or until golden and slightly crisp.
- Remove from the heat and place 1 slice of pain perdu on each of 4 serving plates. Spoon over the juicy fruit and sprinkle with some extra caster sugar. Serve the pain perdu with a dollop of clotted cream, or some double cream, to pour over.
It’s equally good made with strawberries, blueberries, loganberries or even cherries – just add sugar to taste.
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