William Drabble's Pain perdu with strawberries recipe dazzles with its sweet, salty and sour flavour combinations, in the form of caramelised strawberries, Parmesan shavings and aged balsamic vinegar (William recommends using balsamic that has been aged for a minimum of 8 years). Pain perdu translates as 'lost bread', so use up leftover stale bread for this beautiful dessert.
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Begin by soaking the pain perdu. Place the eggs and sugar in a bowl and mix to combine. Add the milk and cream and place the brioche slices into the bowl to soak up the liquid for a couple of minutes
75g of sugar
750ml of milk
250ml of double cream
4 slices of brioche loaf, stale, approximately 2cm thick
For the strawberries, add the sugar to a pan with a drop of water and cook until it reaches a light caramel colour. Add the butter and then the strawberries. Bring to the boil, remove from the heat and add a few turns of black pepper. Keep warm until ready to serve
100g of sugar
30g of butter
400g of strawberries
Now make the pain perdu. Add the butter to a large frying pan and leave to slowly melt. As it starts to turn golden brown, add the soaked brioche and reduce the heat slightly so that the butter does not burn, but the heat is still strong enough to colour the bread
100g of butter
Cook the brioche for a couple of minutes on each side until golden brown, then remove from pan and place onto a baking tray. Sprinkle with some of the grated Parmesan and carefully gratinate under the grill
30g of Parmesan, grated
Place the pain perdu slices onto plates and spoon over some of the warm strawberries. Top with the Parmesan shavings, drizzle over some good quality balsamic vinegar and serve
12 Parmesan shavings, shaved with vegetable peeler
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