Raynaudes pain perdu

Name: Raynaudes pain perdu
Yield: For 8 generous slices
Cuisine: French
Ingredients: 8 thick slices of brioche; 2 tsp vanilla extract; honey or maple syrup and, wedges of lemon; 25 g butter, melted (in the frying pan in which you will be making the French toast, to save washing up), plus more for frying; 175 ml milk; 3½ tbsp flour; 1 egg; 2 tbsp sugar

Preparation info

For
8
generous slices

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

French toast is the great Manoir de Raynaudes breakfast treat. Although the principle of French toast, or pain perdu, is simply to dip bread in milk, this gives a much more delicious, crusty finish.

Ingredients

3½ tbsp flour
2 tbsp sugar
2 tsp

Europe
France
Mediterranean
Breakfast
Vegetarian

Method

Whisk the flour, sugar and a pinch of salt together in a wide bowl, then add the vanilla, egg, melted butter and milk. Whisk all together till smooth.

When ready to go, heat a little butter in the frying pan till good and hot - it should sizzle then the foam subside. Meanwhile, dip a slice of bread at a time in the egg mixture to immerse completely, then put in the pan. Cook without tou