Pain perdu

0

Ingredients

  • 225g fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar, divided
  • 3 tbsp orange liqueur, such as Grand Marnier
  • 6 extra-large eggs
  • 350ml milk or single cream
  • 2 tbsp honey
  • 1 1/2 tsp pure vanilla essence
  • 1 tsp grated orange zest
  • 2 tsp salt
  • 1 large brioche loaf or challah
  • Unsalted butter
  • Vegetable oil
  • 40g sliced blanched almonds, toasted
  • Icing sugar, to serve

Use imperial measurements

Method

How to make Pain perdu

1) Combine the sliced strawberries, 1 tbsp of the sugar and 1 tbsp of the orange liqueur in a small bowl and set aside. Preheat the oven to 130C/Gas mark 1.

2) In a large bowl, whisk together the eggs, milk, honey, 1 tbsp of sugar, 2 tbsp orange liqueur, the vanilla, orange zest and salt. Slice the bread in 2cm slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.

3) Heat 1 tbsp each of butter and oil in a very large saute pan over a medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you're cooking each batch, add more bread to the egg mixture to soak.)

4) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking tray and keep it warm in the oven. Wipe out the pan with kitchen paper, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked.

5) Sprinkle the warm slices with a little icing sugar and serve immediately with the strawberries.

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