Eggy bread with Autumn Fruits

Preparation time: 2 minutes Cooking Time: 10 minutes Serves: 2

Difficulty: 1/5

Making French toast is so easy, yet we don’t often make the effort to do it for a quick, tasty, breakfast or brunch. This is a bit of a twist on the classic pain perdu, by making it into a sandwich with all of those lovely, dark, late-summer fruits.

Recipe by Mark Hix

INGREDIENTS

  • 4 slices of brioche (or bread)
  • 2 Burford Brown eggs, beaten
  • 2tbsp caster sugar
  • 100ml milk
  • A few drops of vanilla essence
  • 100-120g butter
  • 150-200g blackberries, blueberries, blackcurrants etc
  • 4tbsp crème fraîche

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    METHOD

    Whisk the eggs, sugar, milk and vanilla together. Mix the fruits and put the mixture between the brioche slices, pressing them firmly together so that they crush the fruit slightly.

    Put the sandwiches in a tray, pour over the egg mixture and leave to stand for about 2-3 minutes. Heat the butter in a preferably non-stick frying pan until it is foaming, carefully remove the sandwiches from the tray with a fish slice and cook for about 2 minutes on each side until golden. Cut the sandwiches in half, transfer on to serving plates and serve with the crème fraîche.