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Pain perdu stuffed with mixed berries


Pain perdu, which is perfect for breakfast, is essentiall­y the same as French toast: here, day-old brioche slices (made according to the recipe on the left) are sandwiched with a berry and cream cheese filling. The trick is to get the outside of the brioche sandwich caramelise­d and crunchy, while the filling remains super soft so it melts in your mouth. Serves 2 Preparatio­n time 20 minutes Cooking time 8–10 minutes


• 2 slices (1,5 cm thick) brioche

• castor sugar, for sprinkling

• butter, for frying


• 75 g cream cheese, softened

• 1 tablespoon (15 ml) raspberry jam

• 5 strawberri­es, hulled and cubed

• ½ teaspoon (2,5 ml) lime zest


• 3 large eggs

• ¼ cup (60 ml) sugar

• 1 tablespoon (15 ml) vanilla essence

• ½ cup (125 ml) fresh cream


Make the mixed berry cream Combine all the filling ingredient­s in a medium bowl and refrigerat­e until needed. Once chilled, remove it from the fridge. Sandwich 2 slices of brioche with the filling and refrigerat­e until needed.

Make the custard batter Place all the ingredient­s in a mixing bowl and whisk until combined. Transfer the mixture to a shallow dish.

Place the chilled brioche sandwich in the custard mixture and allow it to soak for 90 seconds on each side. Sprinkle the top with castor sugar.

In a large non-stick pan over mediumhigh heat, melt the butter until slightly browned. Place the custard-soaked brioche sandwich, sugar side down, in the pan. Sprinkle the top with castor sugar and flip the sandwich to cook on the other side, ensuring both sides develop a beautiful dark caramel colour.

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