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Pain perdu

Diana Henry from Market Kitchen
Diana Henry adds a splash of marsala to liven up this classic French brunch dish of 'lost bread', also known as 'posh eggy bread'!

Pain perdu

Method

1. Beat the eggs and yolk with the cream, sugar and marsala and cut each slice of bread in half on the diagonal, to create two triangles.

2. Melt the butter in a large frying pan over a medium heat until foaming. Dip both sides of the bread in the egg mixture, allowing it to soak in. Put the bread in the foaming butter and cook for about 3 minutes on each side until golden brown. If cooking in batches, keep the first slices warm as you dip and cook the rest.

3. Serve with a dusting of icing sugar and a generous spoonful of crème fraîche.

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Serves: 4

Prep: 5 min
Cook: 10 min

Ingredients
2 large Eggs, plus 1 egg yolk
75ml double cream
2 tbsp caster sugar
2 tbsp sweet marsala
4 thick slices soft white bread, brioche or panettone
50g unsalted Butter
icing sugar, for dusting
4 tbsp crème fraîche