Recipe Pain perdu with poached winter fruits and yoghurt : Practical and Delicious

Recipe Pain perdu with poached winter fruits and yoghurt : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pain perdu with poached winter fruits and yoghurt. You are currently reading Recipe Pain perdu with poached winter fruits and yoghurt : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Pain perdu with poached winter fruits and yoghurt requires 25m, cook 20m and serve 6. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Make this French toast a part of an indulgent weekend breakfast perfect for friends.

Ingredients:

11 Ingredients

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  2 cups (500ml) dry white wine
  
  
  


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  1/2 cup (110g) caster sugar
  
  
  


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  1 cinnamon quill
  
  
  


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  1 vanilla bean, split, seeds scraped
  
  
  


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  16 prunes
  
  
  


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  16 dried apricots
  
  
  


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  8 dried pears
  
  
  


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  2 eggs
  
  
  


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  100ml pure (thin) cream
  
  
  


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  6 thick slices fresh brioche (see note)
  
  
  


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  80g unsalted butter
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Icing sugar mixed with ground cinnamon, and thick Greek yoghurt, to serve
  
  
  


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  Step 2
  
  
  
  
  Place wine, sugar, cinnamon and vanilla pod and seeds in a pan over low heat and stir to dissolve sugar. Add the fruit, then simmer, stirring occasionally, for 15 minutes until fruit is plump. Cool in syrup.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, beat the eggs into cream and pour into a wide bowl. Working with 2 slices at a time, dip brioche in the bowl and turn to coat. Heat a little butter in a frypan over medium heat. Cook the brioche for 1-2 minutes on each side until crisp and golden. Keep warm. Repeat with the remaining butter and brioche.
  
  
  


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  Step 4
  
  
  
  
  Dust brioche with icing sugar mixture and serve warm with yoghurt and fruits.
  
  
  

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