Pain Perdu with Caramelised Peaches

Pain Perdu with Caramelised Peaches


  • 4 big slices of bread
  • 4 peaches
  • Butter 200 g
  • Fresh basil 10 g
  • Raspberries 200 g
  • 1 lemon
  • Sugar 50 g
  • Icing sugar 50 g
  • Milk 50 ml
  • Cream 1 tablespoon
  • 1 vanilla stick
  • 3 eggs
  • Mint 10 g

Cooking Instructions

  1. Cut the peaches. Put 3 tablespoons of sugar into a hot pan. Add the peaches and roast until nicely colored.
  2. Then, add 100 g of butter into the pan. Add 10 g of fresh basil.
  3. Place peach mixture onto the plate.
  4. Now, let’s make the sauce for the pain perdu. Blitz some raspberries with sugar and lemon juice. Remove the seeds.
  5. Now, on to the eggy bread. Crack 3 eggs, add vanilla seeds and 50 g of icing sugar. Add 50 ml of milk and a tablespoon of cream. Whisk.
  6. Add 10 g of mint into the egg mixture.
  7. Take nice big slices of bread.
  8. Take the pan nice and hot. Add some butter. Put each bread slice into the egg mixture. Cook until nicely colored on each side.
  9. Serve eggy bread with peaches on top. Spoon some raspberry sauce on the side. Decorate with mint leaves. Finish with icing sugar. Cook this recipe with a photo!

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active