Praline pain perdu with berries
- May 2019
- Serves 4
- Hands-on time 25 min, oven time 8-10 min
Georgina Hayden has created a decadent brunch dish- pain perdu – in which brioche is soaked in double cream, fried with crunchy hazelnut praline pieces and topped with berry and Greek yoghurt.
Check out our jam-filled breakfast brioche recipe too. Warning: it won’t stick around for long!
- 45.5g (23.3g saturated)
- 75.2g (39.1g sugars)
You’ll have praline left over – keep it for up to 3 days in an airtight container and use to top ice cream or yogurt.
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