This is a gourmand’s delight – a tasty dessert and, at the same time, a bargain.
Prep time: 30 min
Resting time: 24 hrs
Cooking time: 15 min
For the strawberry jam:
* 300g strawberries
* 200g caster sugar
For the pain perdu:
* 4 eggs
* 20g caster sugar
* 100ml milk
* 1 vanilla pod (bean)
* 8 thick slices stale bread
* butter for frying
1. To make the strawberry jam: in a large, non-metallic bowl, mix the strawberries with the sugar and leave to rest somewhere cool for 24 hours.
2. The next day, put the fruit and sugar in a saucepan (preferably a copper one), bring to the boil and cook over quite a high heat for about 10 minutes, stirring often so the mixture doesn’t catch or burn. Do this gently, to avoid crushing the strawberries – you want to keep them whole, if possible. Pour the jam into a small dish and set aside to cool.
3. For the pain perdu: whisk the eggs and sugar by hand, then add the milk and vanilla pod and mix together. Soak the slices of bread in this mixture for a few minutes.
4. Meanwhile, heat some butter in a frying pan. Drain the slices of bread, then cook in the hot butter until golden, turning them once or twice. Serve hot with the jam.
Tip: fresh bread is not what you want in this recipe; stale is best here, and this is an easy way to use it up. You could use other fruits, such as strawberries, blackcurrants or figs, for the jam.
More Scook recipes:
- Sea bass en papillote with baby leeks, juniper butter and lemon zest
- Roast saddle of lamb with basil and mustard
Scook by Anne Sophie Pic, £40 Jacqui Small