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The baked Pain Perdu recipe (French Toast) - You can make your own copycat recipe for Pain Perdu (French Toast) .This is easy to make, and you can recreate this recipe at home. It is so easy... Ok! Let's start together.


THE BAKED PAIN PERDU RECIPE


INGREDIENT

For the Pain Perdu

2 large eggs

100g whole milk

1 tsp vanilla essence

4 slices of bread or brioche

70g golden caster sugar

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40g butter, unsalted

For the fruit and syrup

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2 tbsp water

100g strawberries, stalks removed, washed and cut in half (or quartered if large)

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30g butter, unsalted, cold, diced

50g golden caster sugar

100g blueberries, washed


METHOD

Pre heat the oven to 150°C

Making the egg mix
Step # 1

In a large bowl, beat the egg in the sugar to dissolve and gradually pour in the milk

Step # 2

Place the slices of brioche in the egg mixture and soak for 4/5 minutes to ensure that the bread absorbs the liquid.

Step # 3

Carefully lift the slices of brioche from the bowl with a fish slice and reserve on a tray.

Step # 4

On a medium heat, in a large frying pan and melt half the butter. When it reaches foaming stage add two of the brioche slices and colour for 2 minutes on each side Remove the coloured slices from the pan. Clean the frying pan and return it to the heat to cook the remaining two slices in the same manner. Reserve on an ovenproof tray in the preheated oven for 5 minutes.

Cooking the fruit mixture

Step # 1

In a medium frying pan add 2 tbsp water, spoon the sugar evenly over and let absorb the water for 3 – 4 minutes.

Step # 2

On a medium strong heat, cook the syrup to a very pale blond caramel. Stir in the diced butter add the strawberries and blueberries and cook for a further 30 seconds to soften the fruits and create the delicious juices.

Serving

Remove the hot slices of brioche from the oven and divide them between 4 plates. Spoon the warm strawberries and blueberries over the slices and spoon the red fruit syrup around. Recipe from Raymond Blanc.


GUIDE VIDEO

THE BAKED PAIN PERDU RECIPE (FRENCH TOAST)

Score: GOLD


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The baked pain perdu recipe

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