Instead of French toast ("pain perdu" in French), this recipe uses brioche slices dunked into the familiar egg/milk mixture.
Skill Level: Easy
Serves: 4
Directions
Quickly wash the berries and mash them. Put the berries in a saucepan; add the sugar and ½ cup water. Cook 10 minutes over medium-low heat; strain juice through a sieve; pour back into the pan and reduce by half. Set aside. Heat 1 Tbsp of butter and maple syrup in a large skillet over medium heat; add the peach slices; cook them until they start to caramelize; remove from skillet and set aside. Melt 2 Tbsp of butter in a frying pan. Whisk the eggs, milk and 2 tbsp brown sugar in a bowl. Dunk the slices of brioche into the egg/milk mixture and set them into the frying pan. Allow to color on both sides; add the remaining brown sugar and cook until the brioche is lightly caramelized. Divide the blackberry juice among four deep plates, top with a slice of brioches and slices of peach. Sprinkle with freshly ground black pepper.
Sylvaine's comments
If you can't readily find brioche, you could substitute Portuguese sweet bread or King's Hawaiian bread.
Recipe Contributed By
Joie de Vivre
Recipe Category: Desserts
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| Ingredients |
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| | 1 pint blackberries |
| | 1 Tbsp sugar |
| | 3 Tbsp butter, divided |
| | 2 Tbsp maple syrup |
| | 2 yellow peaches |
| | 2 eggs |
| | 1/2 cup milk |
| | 4 Tbsp brown sugar |
| | 4 slices of brioche (1.5" thick) |
| | Black pepper |
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Wine Pairings
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Champagne demi-sec
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