FRENCH TOAST IN FIVE STEPS
PAIN PERDU
Cut brioche slices to about 3cm thick
Soak the brioche into a batter of egg, milk, honey and a touch of cinnamon
Caramelise brioche slices on a skillet with butter for 30 seconds on each side until light brown Put brioche slices in the oven for three minutes at 160 degrees
Add banana slices, crème fraiche with vanilla and blueberry compote, then add icing sugar Ryan Harris, the executive pastry chef at Demoiselle is passionate about his version of French toast, but stresses that simplicity is key. We reckon it’s the touch of dusted baker’s sugar that makes his pain perdu so tasty.