French 15 min

Pain Perdu aux Fruits Rouges

Name: Pain Perdu aux Fruits Rouges
Total time: 15 min
Yield: 2 servings
Cuisine: French
Ingredients: 8 thick slices (1-inch) brioche or challah; 3 large eggs; ½ cup whole milk; ¼ cup heavy cream; 2 tablespoons sugar; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; 3 tablespoons unsalted butter; 2 cups mixed fresh berries (strawberries, raspberries, blueberries); 2 tablespoons sugar for the berries; Powdered sugar and crème fraîche for serving

breakfastquick

Ingredientsfor 2

420

Cal

12g

Protein

58g

Carbs

18g

Fat

18 thick slices (1-inch) brioche or challah
23 large eggs
3½ cup whole milk
4¼ cup heavy cream
52 tablespoons sugar
61 teaspoon vanilla extract
7½ teaspoon cinnamon
83 tablespoons unsalted butter
92 cups mixed fresh berries (strawberries, raspberries, blueberries)
102 tablespoons sugar for the berries
11Powdered sugar and crème fraîche for serving

Order ingredients on Instacart

Instructions

1
Combine berries with 2 tablespoons sugar in a bowl and let macerate 10 minutes — the sugar draws out the juices, creating a natural syrup.
2
Whisk together eggs, milk, cream, sugar, vanilla, and cinnamon in a wide shallow bowl. Dip each bread slice in the custard for 30 seconds per side, allowing the bread to absorb completely but not become soggy.
3
Melt butter in a large skillet over medium heat until foaming. Add the soaked bread and cook for 3 minutes per side until deeply golden brown and the custard is set throughout. Do not rush — medium heat ensures the interior cooks through before the exterior burns.
4
Serve the pain perdu on warmed plates topped with the macerated berries and their juices. Dust with powdered sugar and add a generous dollop of crème fraîche alongside.