Brioche pain perdu with summer berry yoghurt

Ainsley Harriott's - Brioche pain perdu with summer berry yoghurt
Servings:
4
Cooking time:
30 mins

Introduction

This is Ainsley Harriot’s version of pain perdu, French toast or eggy bread, call it what you will. They are all different names for the same breakfast indulgence. Change the fruit you serve with it as the seasons change – fried apples for the autumn, buttery bananas for winter and perhaps fresh raspberries for summer.

Ainsley’s tip

You can use any fresh berries but when fresh berries aren’t in season you could you frozen berries or fruit compote.

This version contains 3.35g of fibre per portion – but just by changing the bread  you can significantly alter this. A high-fibre white bread would provide over 10g fibre per portion – that’s a third of your daily recommended target of fibre.

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.

Method

Step 1

Place the Greek yoghurt in a bowl. Roughly mash the berries in a separate bowl and then gently fold into the yoghurt to create a ripple effect. Cover with cling film and chill until needed.

Step 2

Beat the eggs in a shallow dish with the milk, a pinch of the cinnamon and the vanilla extract to a smooth batter. Combine the caster sugar with the remaining cinnamon in a small bowl and set aside.

Step 3

Heat the butter in a frying pan. Soak the brioche or country-style bread slices in the egg mixture for 2 minutes, turning once. Carefully lift into the pan and cook for 2 minutes on each side or until golden brown.

Step 4

Arrange the pain perdu on warmed plates and spoon the berries yoghurt on top. Sprinkle with the cinnamon sugar to serve.

Do you have a Fab Recipe?

The join in the fun and share your wonderous flour-based creations with us. Your recipes needn't be the most elaborate but it helps if it is interesting, simple and quick to make. And naturally very tasty. Once your recipe is approved, we'll publish it here on Fab Recipes and we'll tweet it for you as well, three times. So go ahead and send us your recipe.

Yes