Friday, 20 February 2015

Pain Perdu


This is my version of Pain Perdu, which in French means lost or wasted bread. The lost bread in my case was a brioche loaf I had in the freezer. Normally the bread would be dipped in eggs and sugar, we all love eggie bread don't we?  However last night the brioche was just fried in butter with some runny honey in the pan, until it started to crisp and brown. An added touch is to pour some kirsch in to the frying pan, light the alcohol and flambĂ©. This is such a simple dessert, but such a delicious one. My brother in law first introduced me to the recipe about 20 years ago. He was visiting from London and I remember being impressed at this wonderful dessert that took minutes to make but had such taste and finesse. 

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