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Ingredients
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For the Pain Perdu
For the Creme Anglaise
For the Seasonal Fruit
Method
To Prepare the Pain Perdu
- 1
- 2
Soak the Bread
Place the slices of stale brioche or French bread into the custard mixture, allowing them to soak for about 2-3 minutes on each side until they are well saturated.
- 3
Cook the Pain Perdu
In a large skillet, melt the butter over medium heat. Once hot, carefully add the soaked bread slices, cooking them for about 3-4 minutes on each side until golden brown and crispy.
To Prepare the Creme Anglaise
- 4
Combine Ingredients
In a saucepan, combine the heavy cream, milk, and sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the pod as well.
- 5
Heat the Mixture
Heat the mixture over medium heat until it just starts to simmer, then remove from heat.
- 6
- 7
Thicken the Sauce
Return the saucepan to low heat and stir continuously until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
- 8
Strain and Cool
Strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Allow to cool, then refrigerate until ready to serve.
To Prepare the Seasonal Fruit
- 9
Prepare the Fruit
Wash and chop the mixed seasonal fruit into bite-sized pieces. If using berries, leave them whole.
- 10
Sweeten the Fruit
Drizzle the honey or maple syrup over the prepared fruit and toss gently to combine.