Vanilla Pain Perdu with Fruit Compote  Add/Read Comments

Sunday breakfast is normally a mix of fried stuff - black-pudding, bacon, sausages accompanied with baked beans, tomato, scrambled eggs and so on. A little juice on the side and I'm set until a decent bottle of wine and something special that evening.

During the week breakfast though is little more than a slug of juice, a slice of Marmite-topped toast and a few slurps of coffee taken on the run. Neither make for interesting post for a blog event; especially as Johanna explicitly stated that Marmite on toast is not a suitable entry for Waiter There's Something In My...which has a Breakfast theme this month.

This week, then, something a little more interesting than a fry-up; how does Vanilla Pain Pain Perdu with Fruit Compote grab you?.

Vanilla Pain Perdu with Fruit Compote
For the Fruit Compote

• 380g frozen mix of blackberries, blackcurrants, raspberries, red currants


• half glass red wine


• 125g caster sugar

Place all in a saucepan, bring to the boil and simmer for 3-4 minutes. Serve warm or cold.

For the Pain Perdu (sweetened French Toast)

• thinnish slices of stale bread


• 1 egg


• 150ml milk


• 1/2 tablespoon vanilla flavoured caster sugar


• butter and oil for frying

Mix the egg, milk and sugar together. Soak the bread for a while - before it gets too soggy and collapses. Fry each slice gently until lightly browned on each side. Serve with a couple of spoonfuls of the compote on top.