A wonderfully decadent breakfast or brunch dish, pain perdu means "lost bread" and can be made using any leftover bread.
Full preparation
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First make the caramelised fruit. In a medium frying pan add the sugar and two tablespoons of water, then cook on a medium heat until the sugar dissolves. Turn the heat up a little and cook until the caramel is a light golden colour, stir in the butter, then simmer for a minute until it is smooth and golden.
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Add the fruit and walnuts, coating evenly. Leave in the pan keeping warm. To make the pain perdu, beat the eggs and sugar together (use less sugar if the bread is sweet), then gradually add the milk. Place the brioche slices in the egg mixture and soak for a minute before turning over, allowing them to absorb the liquid. In a large frying pan over a medium heat melt half of the butter. When it starts to foam gently, use a fish slice to add two slices of the brioche, cooking for approximately two minutes each side until golden. Repeat the process with the remaining butter and brioche slices, while keeping the cooked slices warm.
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Place the slices on four warm plates and spoon over the fruit with the caramel juices. Serve immediately. If desired, serve with a large spoonful of crème fraiche flavoured with a little ground cinnamon.
