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Pain perdu

Pain perdu

Ingredients

Ingredients

  • 2 tbsp Bonne Maman Damson Plum Conserve
  • 4 tbsp pressed apple juice or water
  • 2-3 plums, halved and stoned
  • 50g blueberries
  • 2 medium free-range eggs
  • 2 slices of brioche, halved into triangles

Method

Method

  1. Put the conserve and juice and water into a small pan.Stir over a medium heat until melted together. Add the plums and blueberries, and simmer together for 5 minutes until just softened. Set aside.

  2. Beat the eggs in a small bowl.Dunk the brioche into the eggs, taking care to cover both sides well.

  3. Melt some butter on a frying pan and fry the brioche for about two minutes on each side over a medium heat, until golden brown. Serve with the poached fruit.

Cooks tips

Cooks tips

  1. Brioche is an enriched bread with a high egg and butter content (400g for each kg of flour), giving it a rich and tender crumb. You can make your own brioche though excellent ready-made ones are available at most major supermarkets.

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