pain perdu with summer berries
One of my favourite tasks when I took part in Masterchef, was when we had to make breakfast for 10 people. Another contestant, Steven Wallis, and I chose to make this dish and it was a great success. Pain Perdu, ‘lost bread’, or more commonly known as ‘egg bread’, is so easy to make, and served with fresh berries and a summer berry sauce it is a very elegant breakfast.
2 eggs
60 ml/¼ cup double/heavy cream
1 tablespoon caster/granulated sugar
1–2 tablespoons butter, for frying
6 slices brioche or white bread
FOR THE SAUCE
200 g/2 cups strawberries
150 g/1 cup raspberries
150 ml/⅔ cup water
60 g/⅓ cup caster/granulated sugar
TO SERVE
150 g/1 cup raspberries, to serve
200 g/2 cups strawberries, to serve
crème fraîche, to serve
icing/confectioners’ sugar, for dusting
a large frying pan/skillet or griddle 9-cm/3½-in circular cookie cutter
Serves 6
Begin by making the sauce. Put the strawberries and raspberries in a saucepan or pot with the water and sugar set over a medium heat. Simmer for 5 minutes until the fruit is very soft. Pass through a sieve/strainer over a bowl to remove the seeds and discard them. Set aside to cool.
For the pain perdu, whisk together the eggs, cream and sugar in a mixing bowl, transfer to a shallow dish and set aside. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Use the cutter to cut out circles from the brioche. Soak each circle in the egg mixture on one side for a few seconds, then turn over and soak the other side. The bread should be fully coated in egg, but not too soggy – it is best to soak one slice at a time. Put each circle straight into the pan before soaking the next slice.
Cook for 2–3 minutes on each side until the brioche is golden brown. Keep the cooked brioche warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Serve the toasts warm, drizzled with the berry sauce, a few fresh berries and a generous spoonful of crème fraîche. Dust with icing/confectioners’ sugar and enjoy!
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8 slices white bread, crusts removed
4 eggs
60 ml/¼ cup milk
2 teaspoons ground cinnamon
1 tablespoon caster/granulated sugar
1–2 tablespoons butter, for frying sugar nibs/pearl sugar or caster/granulated sugar, for sprinkling
icing/confectioners’ sugar, to dust
FOR THE FILLING
100 g/7 tablespoons butter, softened
1 teaspoon vanilla sugar (see Note on page 65)
50 g/¼ cup caster/granulated sugar
2 teaspoon ground cinnamon
a large frying pan/skillet or griddle
Ss 4
For the filling, mix together the butter, vanilla sugar, caster/granulated sugar and cinnamon to a smooth paste using a spoon or a fork.
Spread a thick layer of filling over 4 of the slices of bread and place a second slice of bread on top of each to sandwich the butter in the middle. Press the sandwiches down so that the filling will not leak.
For the French toast, whisk together the eggs, milk, cinnamon and sugar in a mixing bowl, transfer to a shallow dish and set aside. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Soak each sandwich in the egg mixture on one side for a few seconds, then turn over and soak the other side. The bread should be fully coated in egg, but not too soggy – it is best to soak one sandwich at a time.
Put each sandwich straight into the frying pan/skillet with the melted butter set over a medium heat before soaking the next sandwich. Sprinkle the tops of the sandwiches with a little pearl sugar and cook for 2–3 minutes. Once the sandwiches are golden brown underneath, turn over and cook for a few minutes longer. The pearl sugar will caramelise and create a lightly crusty topping. Keep the cooked toast warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Serve immediately, sliced and dusted with icing/confectioners’ sugar.
gingerbread french toast with lemon curd ice cream
Although traditionally made with bread or brioche, you can also make French toast with slices of cake. Served warm with lemon curd ice cream, this recipe makes an unusual after dinner dessert.
2 eggs
60 ml/¼ cup double/heavy cream
1 tablespoon caster/granulated sugar
1–2 tablespoons butter, for frying
8 slices of ginger cake (such as Jamaica Ginger cake)
icing/confectioners’ sugar, to dust
FOR THE ICE CREAM
450 ml/1½ cup double/heavy cream
180 ml/¾ cup milk
5 egg yolks
90 g/scant ½ cup caster/granulated sugar
3 tablespoons lemon curd (see recipe on page 78)
an ice cream machine (optional, see Note on page 74)
a large frying pan/skillet or griddle
Serves 4
Begin by making the ice cream. Put the double/heavy cream and milk in a saucepan or pot set over a high heat and bring to the boil. In a mixing bowl, whisk together the egg yolks and caster/granulated sugar until very thick and pale yellow in colour. Pour the hot milk over the eggs in a thin stream, whisking all the time. Return the mixture to the pan and cook for a few minutes longer, until the custard begins to thicken. Leave to cool completely, then churn in an ice cream machine following the instructions on page 74 or the manufacturer’s instructions. Once the ice cream is almost frozen, but still soft enough to stir, stir through the lemon curd so that it is rippled through the ice cream. Transfer to a freezer-proof container and store in the freezer until you are ready to serve.
For the gingerbread French toast, whisk together the eggs, cream and caster/granulated sugar in a mixing bowl, transfer to a shallow dish and set aside. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Soak each slice of ginger cake in the egg mixture on one side for a few seconds, then turn over and soak the other side. The cake should be fully coated in egg, but not too soggy – it is best to soak one slice at a time. Put each slice straight into the pan before soaking the next slice.
Cook for 2–3 minutes on each side until the brioche is golden brown. Keep the cooked toast warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Serve the cake toasts warm with a scoop of ice cream, dusted with icing/confectioners’ sugar.
strawberry and vanilla stuffed french toast
Light and delicate toasts, filled with ripe strawberries and mascarpone cheese and served with strawberry sauce, are one of the nicest things to make with a glut of ripe berries in the summer. You can use strawberries or raspberries (or both!) in this recipe.
4 thick slices of brioche or white bread
2 eggs
80 ml/scant ⅓ cup double/heavy cream
1 tablespoon caster/granulated sugar
1–2 tablespoons butter, for frying icing/confectioners’ sugar, to dust
FOR THE FILLING AND SAUCE
the seeds of ½ vanilla pod/vanilla bean (see Note on page 57)
125 g/scant 1 cup mascarpone cheese
225 g/scant 2 cups ripe strawberries
80 ml/scant ⅓ cup water
50 g/¼ cup caster/granulated sugar
a large frying pan/skillet or griddle
Serves 4
Begin by preparing the filling. Stir the vanilla seeds into the mascarpone cheese in a mixing bowl. Cut 5 strawberries into very small pieces and mix into the cheese.
For the sauce, place the remaining strawberries in a saucepan or pot with the water and sugar set over a medium heat. Simmer until the fruit is soft, then set aside to cool.
Using a sharp knife, cut a pocket in the top of each brioche slice to create a large cavity. Take care not to cut all the way through as it is this cavity which will hold your filling. Spoon a quarter of the mascarpone filling into each slice and press the opening down to close the pocket.
Whisk together the eggs, cream and caster/granulated sugar in a mixing bowl, transfer to a shallow dish and set aside. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Soak each filled slice in the egg mixture on one side for a few seconds, then turn over and soak the other side. The slices should be fully coated in egg, but not too soggy – it is best to soak one slice at a time. Put each slice straight into the pan before soaking the next slice.
Cook for 2–3 minutes on each side until the brioche is golden brown. Keep the cooked toast warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Cut in half, dust with icing/confectioners’ sugar and serve with the strawberries and their sauce.
pear and chocolate french toast
Poached pears are easy to prepare and often served as a classic dessert, Belle Helene, with chocolate sauce and ice cream. That delicious dessert is the inspiration for these naughty, but very yummy, French toasts – bursting with soſt pear and gooey chocolate which melts as the toasts are cooked.
4 large thick slices of crusty white bread
4 eggs
120 ml/½ cup double/heavy cream
2 tablespoons caster/granulated sugar, plus extra for sprinkling
1–2 tablespoons butter, for frying
icing/confectioners’ sugar, for dusting (optional)
crème fraîche or vanilla ice cream, to serve
FOR THE FILLING
1 ripe pear, peeled, quartered and cored
100 g/⅔ cup chocolate chips (milk or plain)
a large frying pan/skillet or griddle
Serves 4
Begin by preparing the filling. Place the pear quarters in a saucepan or pot of boiling water set over a medium heat and simmer for 20–30 minutes, until the pears are soft. Drain the pears, discarding the liquid, and set aside to cool. Chop the pear into small pieces once cool and mix with the chocolate chips.
Using a sharp knife, cut a pocket in the top of each brioche slice to create a large cavity. Take care not to cut all the way through as it is this cavity which will hold your filling. Spoon a quarter of the filling into each slice and press the opening down to close the pocket.
Whisk together the eggs, cream and caster/granulated sugar in a mixing bowl, transfer to a shallow dish and set aside. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Soak each filled slice in the egg mixture on one side for a few seconds, then turn over and soak the other side. The slices should be fully coated in egg, but not too soggy – it is best to soak one slice at a time. Put each slice straight into the pan before soaking the next slice.
Cook for 2 minutes until the underside of the brioche is golden brown. Sprinkle the top, uncooked side with a little caster/granulated sugar. Add a little extra butter to the pan and turn over and cook for a few minutes further until golden brown. Keep the cooked toast warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Serve immediately, dusted with icing/confectioners’ sugar, with crème fraîche on the side and any leftover pear, glazed under the grill/broiler and placed on top.
These toasts are inspired by the classic pecan pie – with a crunchy nut coating and a buttery toffee sauce to pour over.
2 eggs
80 ml/scant ⅓ cup double/heavy cream
1 teaspoon ground cinnamon
1 tablespoon caster/granulated sugar
1 teaspoon vanilla extract/vanilla bean paste
140 g/¾ cup pecan nuts, finely chopped
1–2 tablespoons butter, for frying
4 slices white bread
FOR THE SAUCE
40 g/scant ¼ cup caster/granulated sugar
40 g/scant ¼ cup muscovado sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract/vanilla bean paste
2 tablespoons butter
2 tablespoons golden syrup/light corn syrup
60 ml/¼ cup double/heavy cream
a large frying pan/skillet or griddle
Serves 4
Begin by preparing the sauce. Put the caster/granulated and muscovado sugar, cinnamon, vanilla extract/vanilla bean paste, butter and golden syrup/light corn syrup in a saucepan or pot set over a medium heat. Simmer until the sugar has dissolved, then add the cream and whisk. Heat for a few minutes longer. Keep the pan on the heat but turn it down to low to keep the sauce warm until you are ready to serve.
For the French toast, whisk together the eggs, cream, cinnamon, sugar and vanilla extract/vanilla bean paste until the mixture is smooth. Place the egg mixture in a wide, shallow dish and the chopped pecans on a plate. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Soak each slice in the egg mixture on one side for a few seconds, then turn over and soak the other side. The slices should be fully coated in egg, but not too soggy – it is best to soak one slice at a time. Carefully move the bread to the pecan plate and coat in pecan crumbs on both sides. Put each slice straight in the pan before soaking and cooking the next slice.
Cook for a few minutes on each side until the slices are golden brown, but taking care that the nuts do not burn. Keep the cooked toast warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Serve the toasts with the warm sauce.
peanut butter and jelly french toast
Peanut butter and jelly is a classic American combination. Those of you unfamiliar with it may find the thought of this a little strange but trust me, the sweet and salty combination is delicious and certainly not as peculiar as it sounds. These French toasts are coated in sweet honey-roasted peanuts, but if you like salty flavours you could replace them with crushed salted peanuts instead.
4 large thick slices of brioche or white bread
120 g/1 cup honey roasted peanuts
4 eggs
120 ml/scant ½ cup double/heavy cream
1 tablespoon caster/granulated sugar
a pinch of salt
1–2 tablespoons butter, for greasing
icing/confectioners’ sugar for dusting
FOR THE FILLING
3 tablespoons crunchy peanut butter
3 tablespoons fruit jam/jelly (flavour of your choosing)
a large frying pan/skillet or griddle
Serves 4
Using a sharp knife, cut a pocket in the top of each brioche slice to create a large cavity. Take care not to cut all the way through as it is this cavity which will hold your filling. Carefully spread some peanut butter and jam/jelly inside each pocket using a knife, then press the opening down to close the pocket.
Put the peanuts in a food processor and pulse to a fine crumb, then tip onto a large plate and set aside.
Whisk together the eggs, cream, caster/granulated sugar and salt in a mixing bowl, transfer to a shallow dish and set aside. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Soak each filled slice in the egg mixture on one side for a few seconds, then turn over and soak the other side. The slices should be fully coated in egg, but not too soggy – it is best to soak one slice at a time. Carefully move the slices to the peanut plate and coat in fine crumbs on both sides. Put each slice straight in the pan before soaking and cooking the next slice.
Cook for a few minutes on each side until the slices are golden brown, but taking care that the nuts do not burn. Keep the cooked toast warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Serve the toasts immediately, dusted with icing/confectioners’ sugar.
Baked bananas, where you wrap bananas in foil with chocolate and cook until the banana is soſt and gooey, are a fantastic barbecue dessert. They are the inspiration for this dish. Warm banana and melted chocolate with a crunchy banana crust make these a great breakfast dish that needs no accompaniment.
1 ripe banana, peeled and sliced
freshly squeezed juice of ½ a lemon
50 g/⅓ cup milk/semi-sweet chocolate chips
100 g/1⅓ cups dried banana chips
4 thick slices of white bread or brioche
2 eggs
80 ml/scant ⅓ cup double/heavy cream
1 tablespoon caster/granulated sugar
1 teaspoon ground cinnamon
1–2 tablespoons butter, for frying icing/confectioners’ sugar, to dust
a large frying pan/skillet or griddle
Serves 4
Begin by preparing the filling. In a mixing bowl, mash the banana with the lemon juice to a smooth purée with a fork. Stir in the chocolate chips and set aside.
Blitz the banana chips to fine crumbs in a food processor. Tip onto a plate and set aside.
Using a sharp knife, cut a pocket in the top of each brioche slice to create a large cavity. Take care not to cut all the way through as it is this cavity which will hold your filling. Spoon some of the filling into each slice and press the opening down to close the pocket.
Whisk together the eggs, cream, caster/granulated sugar and cinnamon in a mixing bowl, transfer to a shallow dish and set aside. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Soak each filled slice in the egg mixture on one side for a few seconds, then turn over and soak the other side. The slices should be fully coated in egg, but not too soggy – it is best to soak one slice at a time. Carefully move bread to the banana chip plate and coat in fine crumbs on both sides. Put each slice straight in the pan before soaking and cooking the next slice.
Cook for a few minutes on each side until the bread is golden brown, but taking care that the banana chips do not burn. Keep the cooked toast warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Cut the slices into quarters, dust with icing/confectioners’ sugar and serve.
chocolate french toast with jaffa cake ice cream
This recipe is dedicated to my friend Jon Lane who loves Jaffa Cakes and is always telling me to write a Jaffa Cake cook book! These French toasts are filled with a delicate layer of marmalade and chocolate chunks, drizzled with chocolate and topped with a wicked Jaffa Cake ice cream. If you cannot find Jaffa Cakes, replace them with chopped orange chocolate instead.
16 slices white bread
2–3 tablespoons fine-shred marmalade/orange jelly
80 g/½ cup milk chocolate, broken into pieces
4 eggs
1 tablespoon cocoa powder, sifted
80 ml/scant ⅓ cup milk
1 tablespoon caster/granulated sugar
1–2 tablespoons butter, for greasing
50 g/½ cup dark/bittersweet chocolate, melted, to drizzle
FOR THE ICE CREAM
400 ml/1⅔ cups double/heavy cream
200 ml/¾ cup milk
100 g/⅔ cup dark/bittersweet orange chocolate, chopped
5 egg yolks
100 g/½ cup caster/granulated sugar
5 Jaffa Cakes or 100 g/⅔ cup orange chocolate, cut into small pieces
a large frying pan/skillet or griddle 9-cm/3½-in circular cookie cutter an ice cream machine (optional, see Note on page 74)
Serves 4
Begin by making the ice cream. Put the double/heavy cream and milk in a saucepan or pot set over a high heat and bring to the boil. Stir in the orange chocolate until it is melted. This will not take very long. In a mixing bowl, whisk together the egg yolks and caster/granulated sugar until very thick and pale yellow in colour. Pour the hot chocolate milk over the eggs in a thin stream, whisking all the time. Return the mixture to the pan and cook for a few minutes longer, until it begins to thicken. Leave to cool completely. Then churn in an ice cream machine following the instructions on page 74 or the manufacturer’s instructions. Once the ice cream is almost frozen, but still soft enough to stir, stir in the Jaffa Cake pieces. Transfer to a freezer-proof container and store in the freezer until you are ready to serve.
For the French toast, cut out 16 circles of bread using the cutter. Discard the crusts. Spread a thin layer of marmalade/orange jelly over the centre of half of the circles and add a few chocolate pieces. Top with a second circle of bread and press down to seal the filling into each sandwich.
Whisk together the eggs, cocoa powder, milk and sugar in a mixing bowl, transfer to a shallow dish and set aside. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Soak each sandwich in the egg mixture on one side for a few seconds, then turn over and soak the other side. The sandwiches should be fully coated in egg, but not too soggy – it is best to soak one slice at a time. Put each slice straight in the pan before soaking and cooking the next slice.
Cook for 2–3 minutes on each side until the egg is cooked and the chocolate chips have melted inside. Keep the cooked toast warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Serve each portion drizzled with a little melted chocolate and topped with 2 scoops of ice cream.
nectarine and mascarpone stuffed french toast
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4 thick slices of brioche
2 eggs
80 ml/scant ⅓ cup double/heavy cream
1 tablespoon caster/granulated sugar
1–2 tablespoons butter, for frying icing/confectioners’ sugar, to serve
FOR THE FILLING
the seeds of ½ vanilla pod/bean
125 g/scant 1 cup mascarpone cheese
1 ripe nectarine or peach, stone/pit removed, diced
a large frying pan/skillet or griddle
Ss 4
Begin by preparing the filling. Stir the vanilla seeds into the mascarpone cheese in a mixing bowl, then add the diced nectarine.
Using a sharp knife, cut a pocket in the top of each brioche slice to create a large cavity. Take care not to cut all the way through as it is this cavity which will hold your filling. Spoon a quarter of the nectarine mixture into each slice and press the opening down to close the pocket.
Whisk together the eggs, cream and caster/granulated sugar in a mixing bowl, transfer to a shallow dish and set aside. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Soak each sandwich in the egg mixture on one side for a few seconds, then turn over and soak the other side. The sandwiches should be fully coated in egg, but not too soggy – it is best to soak one slice at a time. Put each sandwich straight in the pan before soaking and cooking the next sandwich.
Cook for 2–3 minutes on each side until the sandwiches are golden brown and the egg is cooked. Keep the cooked toast warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Cut the sandwiches in half, dust with icing/confectioners’ sugar and serve immediately.
white chocolate macadamia and blueberry stuffed french toast
These toasts have a nutty crust and are bursting with blueberries and melted white chocolate. They are rich and delicious and need nothing more than a light dusting of icing/confectioners’ sugar to serve. This is my breakfast of choice to serve to very special friends and family.
4 large thick slices of crusty white bread
4 eggs
120 ml/½ cup double/heavy cream
2 tablespoons caster/granulated sugar
1–2 tablespoons butter, for frying icing/confectioners’ sugar, to dust
FOR THE FILLING
100 g/¾ cup macadamia nuts
60 g/½ cup blueberries
100 g/⅔ cup white chocolate chunks
a large frying pan/skillet or griddle
Serves 4
Begin by preparing the filling. Put the macadamia nuts in a food processor and pulse to fine crumbs. Set aside three quarters of the nut crumb on a plate for the crust and mix the remaining nuts with the blueberries and white chocolate chunks.
Using a sharp knife, cut a pocket in the top of each slice of white bread to create a large cavity. Take care not to cut all the way through as it is this cavity which will hold your filling. Spoon a quarter of the blueberry chocolate mixture into each slice and press the opening down to close the pocket.
Whisk together the eggs, cream and caster/granulated sugar in a mixing bowl, transfer to a shallow dish and set aside. Melt the butter in a large frying pan/skillet set over a medium heat until the butter begins to foam. Soak each sandwich in the egg mixture on one side for a few seconds, then turn over and soak the other side. The sandwiches should be fully coated in egg, but not too soggy – it is best to soak one slice at a time. Carefully move the bread to the nut crumb plate and coat on both sides. Put each sandwich straight in the pan before soaking and cooking the next.
Cook for 2–3 minutes on each side until the egg is cooked and the nut crust is golden brown. Keep the cooked toast warm while you cook the remaining slices in the same way, adding a little butter to the pan each time, if required.
Serve immediately, dusted with icing/confectioners’ sugar.
