Panettone pain perdu

Panettone pain perdu

From
Posh Eggs
Serves
4
Prep
10 mins
Photographer
Louise Hagger

Pain Perdu is best made with an enriched bread like brioche or, as in this case, panettone. Traditionally, it is made with slightly stale bread, which helps to soak up more of the egg batter.

Ingredients

Quantity Ingredient
200g strawberries, hulled and cut in half
2 tablespoons golden caster sugar
150g raspberries
3 eggs
100ml full-fat milk
4 thick slices leftover panettone, at least a day old
20g butter
icing sugar, to dust
maple syrup or honey, to drizzle
mascarpone, to serve

Method

  1. Place the strawberries in a small pan with the sugar and heat gently until the sugar has dissolved. Stir through the raspberries and continue to cook for a couple of minutes, until they start to release their juices. Remove and set aside.
  2. Mix the eggs and milk together in a shallow bowl, and soak two panettone slices on each side. Heat half the butter in a large frying pan, add the soaked panettone and fry over medium heat for 2 minutes on each side, until golden and crisped. Remove and dust with icing sugar. Repeat the soaking and frying with the remaining two slices of panettone.
  3. Place a slice of panettone on each plate, spoon the syrupy berries over the top, drizzle with the maple syrup and serve with mascarpone.
Tags:
eggs
breakfast
lunch
dinner
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