Pain Perdu With Poached Winter Fruits And Yoghurt

Make this French toast a part of an indulgent weekend breakfast perfect for friends.

The ingredient of Pain Perdu With Poached Winter Fruits And Yoghurt

• 2 cups 500ml dry white wine
• 1 2 cup 110g caster sugar
• 1 cinnamon quill
• 1 vanilla bean split seeds scraped
• 16 prunes
• 16 dried apricots
• 8 dried pears
• 2 eggs
• 100ml pure thin cream
• 6 thick slices fresh brioche see note
• 80g unsalted butter

The Instruction of pain perdu with poached winter fruits and yoghurt

• icing sugar mixed with ground cinnamon and thick greek yoghurt to serve
• place wine sugar cinnamon and vanilla pod and seeds in a pan over low heat and stir to dissolve sugar add the fruit then simmer stirring occasionally for 15 minutes until fruit is plump cool in syrup
• meanwhile beat the eggs into cream and pour into a wide bowl working with 2 slices at a time dip brioche in the bowl and turn to coat heat a little butter in a frypan over medium heat cook the brioche for 1 2 minutes on each side until crisp and golden keep warm repeat with the remaining butter and brioche
• dust brioche with icing sugar mixture and serve warm with yoghurt and fruits

Nutritions of Pain Perdu With Poached Winter Fruits And Yoghurt

fatContent: 494 73 calories
saturatedFatContent: 21 grams fat

carbohydrateContent: 13 grams saturated fat
sugarContent: 58 grams carbohydrates
fibreContent: 44 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: 123 milligrams cholesterol

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