Pain Perdu with Clotted Cream & Berries

Sunday 22 April 2018

I really love simple things . . .  time and time again, I am reminded that it is the simple things in life which truly are the best . . .  things like the sound of rain falling on the roof when I am laying all toasty warm in my bed, or the smell of roses, or the sound of the dawn chorus when I wake up in the morning.  All simple things, and all things which money can't buy and that we, more often than not, take for granted.

Its the same with food  . . .  it is often the simple things we eat which bring us the most pleasure.  Things like the crisp and sticky skin of a perfectly roasted chicken, tasting of salt and pepper and, well . . .  chicken. Properly baked potatoes with crispy skins and fluffy insides, broken open and topped with a pat of butter along with some salt and pepper . . .

A crisp grilled cheese sandwich, golden brown and cut into fingers, dipped into hot tomato soup on a rainy day . . . the smell of beans baking in the oven, or . . .  and this is the best of all, the smell of a freshly baked loaf of bread, and then a slice of it still warm, with cold butter melting into it . . . 

See???  Simple things . . .

Slices of sweet and  rich brioche bread, soaked in a mix of cream, eggs and sugar, and then gilded until golden brown in a buttery hot pan  . . .

Ddshed up and served warm on china plates  . . .  topped with  dollops of  ice cold clotted cream  . . . rich Cornish clotted cream  . . . scattered with fresh berries and dusted with icing sugar . . .

the heat of that golden eggy brioche melting that cold clotted cream until it runs in milky buttery rivulets  . . . deliciously down over those golden buttery crisp edges of bread . . .

pooling into delicious little puddles . . . rich and creamy  . . . so good with the sweet/tartness of those cold fresh berries . . .

Oh yes, it IS definitely the simple things in life which bring us the most pleasure, especially when you are sharing them with the people you love.  You really can not beat them . . . you really can't . . . 

*Pain Perdu with Clotted Cream & Berries*
Serves 4

Dessert of breakfast. You decide.  You are sure to love it either way and so is your family.
150ml double cream (5 ounces heavy cream)
2 large free range eggs, plus 1 large free range egg yolk
2 TBS caster sugar (fine granulated sugar)
8 medium slices of brioche bread
55g unsalted butter, divided (1/4 cup)
icing sugar to dust
175g fresh raspberries (1/3 pound)
clotted cream to serve

Whisk together the eggs, cream and sugar.  Cut the brioche slices in half diagonally.  Dip the first two slices into the egg mixture and leave to sit for a few minutes.

Melt a knob of butter in a large non-stick frying pan until it begins to foam.  Add the slices of soaked brioche and cook first on one side until golden brown and then on the other. (while you are cooking them, you can be soaking the others.  Repeat the soaking and cooking until it is all golden brown, keeping the browned slices warm in a low oven until you are done.

To serve divide the toast between four plates, topping each with a dollop of clotted cream and a handful of raspberries.  Dust with icing sugar and serve immediately.

This is fabulous, even made with ordinary bread. Just make sure you choose a bread with a soft crust.  Your family will love it, wether you choose to have it for breakfast or for dessert.  Either way, its the bomb!  Bon Appetit! 


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