Pain perdu brioche

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Pain perdu brioche

Published: Sun 15 Nov 2015, 5:16 PM

Serves: 4
. 12 slices of bread
. 100 gm confectioner's sugar
. 50 gm salted butter
. 100 ml crème fraiche
. 2 eggs
. 1 tbsp vanilla extract
. 200 ml milk
. 100 gm soft butter
In a pan, melt 50 gm of sugar until it reaches an almost caramel texture. When it comes to a boil, add the salted butter and whisk gently while reducing the fire.
Add the crème fraiche in three portions and whisk properly.
In a separate bowl, beat the eggs with the rest of the sugar and vanilla. Dip the slices of bread in this bowl.
In a pan, melt the soft butter and add the slices of bread. Grill for a minute on each side.
Top with the caramel and serve.

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