Strawberry and maple syrup pain perdu with strawberry compôte and crème fraîche sorbet

Strawberry and maple syrup pain perdu with strawberry compôte and crème fraîche sorbet

By
From
Sweet
Serves
4

Pain perdu is really just a fancy version of eggy bread, and this version made with brioche is even fancier. Served with a strawberry compôte, this is equally good eaten for breakfast or as a dessert – the secret is to use strawberries at the height of the season when their flavour is at its peak. A final drizzle of maple syrup adds a lovely mellow sweetness to the strawberries.

Ingredients

Quantity Ingredient

For the pain perdu

Quantity Ingredient
200ml milk
2 eggs, beaten
25g caster sugar
4 slices Brioche dough, each about 2cm thick, (or use good-quality bought brioche)
25g butter

For the strawberry compôte

Quantity Ingredient
350g strawberries, hulled
1 tablespoon caster sugar
100ml maple syrup
Crème fraîche sorbet, to serve

Method

  1. Put the milk, eggs and sugar into a wide, shallow bowl, stir to combine, then add the brioche, 2 slices at a time, and soak on both sides. Place the brioche onto kitchen paper or a clean cloth to drain slightly.
  2. Heat a large frying pan over a medium heat, add the butter and when it’s foaming, add the brioche and pan-fry on each side until just golden brown and slightly crispy.
  3. Heat another frying pan until hot, add the strawberries and caster sugar and toss to combine, then sauté for 2–3 minutes until just softened and the juices are running. Allow to cool for a couple of minutes before serving.
  4. Spoon the strawberry compôte into 4 soup bowls, then place a piece of pain perdu in each bowl. Drizzle with the maple syrup and top with a spoonful of sorbet.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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