Pain perdu (French toast) of sugar bread with forest fruit compote

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Denise Kortlever launched her book All Day Breakfast this week . A delicious book with 80 breakfast recipes. We can already share a delicious recipe: pain perdu of sugar bread with forest fruit compote.

For 2 people:

  • 100 grams of forest fruits (frozen is fine)
  • Powdered sugar
  • 1 egg
  • 150 ml milk
  • 2 thick slices of Frisian sugar bread, preferably a day old
  • A knob of butter, for frying

Denise: “Pain perdu are of course just French toast, but in French it sounds a bit more romantic. These are made with Frisian sugar bread and the pearl sugar and cinnamon in that sweet bread make them extra tasty. The forest fruit compote is made in this way, but you can also serve it with a scoop of jam.”


Start with the compote. Place the forest fruits in a saucepan and heat over low heat for a few minutes, or until the fruits start to fall apart. Mash them finely with a fork. Add powdered sugar to taste.

Meanwhile, beat the egg with the milk and soak the slices of sugar bread briefly in the milk mixture. Melt the butter in a frying pan.

Bake the bread for about 3 minutes per side, or until golden brown. Serve the bread with the forest fruit compote and dust with extra powdered sugar.

Source: Culy by
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