Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Fruity Pan Perdu

This recipe, by Debbie Hearn, is a great breakfast for the weekend but it?s also a good hot snack for kids coming home from school. It?s best to use good quality bread that is properly stale, otherwise you miss out on the crunch!

Serves 4

Ingredients

50 - 75g of fruit for each sandwich
1 pear
4 large plums or more small ones ( damsons or marjorie’s seedlings are fine)
A handful of blackberries or raspberries - cut large blackberries in half
A handful of blueberries
1/4 tsp cinnamon
1 tbsp demerara sugar
Stale white or wholemeal bread, thinly sliced
2 eggs
100 ml milk
2 tbsp rapeseed oil
50g unsalted butter for frying

Measurement Conversion Calculator

Method

Beat the eggs and milk in a shallow bowl and have a large plate next to it, ready for later.
Cut the fruit into 1 cm dice and mix in a bowl with the cinnamon and sugar.
Gently heat the oil and butter in a large frying pan and remove all but one tablespoonful to a small bowl for later.
Dip both sides of the bread into the egg for a moment only and place on the plate. It’s a good idea to do one side of each slice first, in case you run out of egg. Then do the second side with the remainder – it won’t matter hugely if you run out, as every slice will have at least some egg.
Then fry briefly on both sides till golden brown, two slices at a time. After each batch, add another tablespoonful of oil and butter mix to the pan.
When the slices are fried, add a little more oil and butter mix to the pan and toss the fruit in it for a moment. You don’t want to cook the fruit, just heat it through.
Serve while still hot – perhaps with a little more Demerara sugar.