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Pain Perdu with Crème Fraîche & Raspberries

Source of Recipe


From "Pure Simple Cooking" by Diana Henry



List of Ingredients



• 2/3 cup heavy cream
  
• 2 large eggs, plus 1 large egg yolk
  
• 2 Tbsp sugar
  
• 8 medium slices brioche
  
• ¼ cup unsalted butter
  
• Confectioners' sugar, for dusting
  
• 8 ounces raspberries
  
• Crème Fraîche, to serve
  






Instructions



1. Whisk the cream, eggs, and sugar together. Either leave the brioche slices whole or cut them in half (a stack of four halves can look very good). Dunk the first 2 slices of brioche in the egg mix and leave for 5 minutes.
   
   
2. Melt a pat of butter in a frying pan and cook the brioche slices, a couple at a time, adding more butter as you need to, until golden on each side. You need to dunk the next slices of brioche in the egg mixture as you go along. Put each slice on a paper towel as it is cooked.
   
   
3. Serve 2 slices of brioche per person; sift confectioners' sugar over each serving, and add the raspberries and crème fraîche.
   
   Serves 4