Ainsley Harriott's - Brioche pain perdu with summer berry yoghurt
Category: Ainsley Harriott
This is my 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.
Servings
Serves 4
Ingredients
120ml (4fl oz) Greek yoghurt
100g (4oz) rasberries, strawberries or blueberries – see tip3 eggs
225ml (8fl oz) semi skimmed milk
good pinch ground cinnamon
few drops vanilla extract
2 tsp caster sugar
25g (1oz) unsalted butter
4 thick slices day-old brioche or country-style bread
Method
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.
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.
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.
4. Arrange the pain perdu on warmed plates and spoon the berries yoghurt on top. Sprinkle with the cinnamon sugar to serve.
Cooks tip
You can use any fresh berries but when fresh berries aren’t in season you could you frozen berries or fruit compote.
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