![Easter Eggy Bread: Raspberry & Vanilla "Pain Perdu" (French Toast)](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2014/04/Churchill-Easter-Breakfast-3.jpg?resize=680%2C464&ssl=1)
Easter Eggy Bread: Raspberry & Vanilla “Pain Perdu” (French Toast)
Easter Eggy Bread:
Raspberry & Vanilla “Pain Perdu”
(French Toast)
![Easter Eggy Bread: Raspberry & Vanilla "Pain Perdu" (French Toast)](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2014/04/Churchill-Easter-Breakfast-6.jpg?resize=458%2C680&ssl=1)
Raspberry & Vanilla “Pain Perdu” (French Toast)
Thank goodness it’s Friday! I’ve had a really busy week and I am looking forward to a bit of “down time” over the weekend. Today’s post is all about getting ahead however; in just a little over two weeks it will be Easter Sunday and time to celebrate this seasonal festival with chocolate, sweets, eggs, and all the other “forbidden” food that many people may have given up for Lent. Although Christmas is seen as the “biggie” in the Christian calendar of feasts and festivals nowadays, that wasn’t always the case, and Easter used to be the most important festival in times gone by. And, NOT that long ago either, as I remember sending and receiving Easter cards when I was little, as well as observing Good Friday and Easter Sunday and Monday with appropriate meat-free menus and Hot Cross Buns, which were NEVER eaten all year around.
![Churchill Easter Breakfast China](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2014/04/Churchill-Easter-Breakfast-China.jpg?resize=680%2C551&ssl=1)
Churchill Easter Breakfast China
I think it is a huge shame that so many of our traditional recipes and dishes have been high-jacked by large supermarkets and are on offer throughout the year – we have lost so much anticipation and mystery that used to surround those special times of the year, and I still only eat Hot Cross Buns at Easter time! I always make my own Hot Cross Buns and last year I branched out and made some “French style” Brioche Hot Cross Buns, which proved extremely popular, and have the benefit of being made in a “muffin” tin to keep their shape, although, you could use proper brioche tins too of course.
![Brioche Style Hot Cross Buns](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2014/04/Brioche-Style-Hot-Cross-Buns.jpg?resize=600%2C397&ssl=1)
Brioche Style Hot Cross Buns
Today’s recipe is a special breakfast (or brunch) recipe for the Easter weekend, and is a great way to use up stale bread. “Pain Perdu” (meaning “Lost Bread” in French) is what the Americans call “French Bread” and what we call “Eggy Bread”; it’s a thrifty and frugal way of “dressing” up old bread and is a favourite recipe of mine. It’s the perfect Easter recipe as is uses eggs, and for anyone who keeps their own hens, they will know that our feathered friends are back “in lay” after the winter months. My hens, Mavis, Peggy and Betty are presently laying an egg a day (for at least seven to ten days), and so I have two and a half-dozen eggs at my disposal in just over a week…….it’s wonderful for all my Eastertide baking and cooking, and perfect for “eggy brekkies” too!
![Raspberry & Vanilla "Pain Perdu" (French Toast)](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2014/04/Churchill-Easter-Breakfast-2.jpg?resize=680%2C450&ssl=1)
Raspberry & Vanilla “Pain Perdu” (French Toast)
As well as this simple seasonal recipe for Raspberry & Vanilla “Pain Perdu” today, I would also like to share some of my pretty (and practical) china from Churchill China, whom I work with as an Ambassador. As part of my ambassadorial role, I share seasonal recipes throughout the year showcasing some of the china I was sent as part of my role; my china set is part of the beautiful Caravan Trail, and the pattern is called Penzance – a folk art style design featuring fauna and flora in traditional blue and white but with a distinctly Scandinavian feel, it is perfect for everyday use as well as more formal dining requirements, and I LOVE it. Before I took my Raspberry and Vanilla Pain Perdu recipe photos, I had great fun setting the shot up and styling it, and I thought you might find the following “pre-shoot” shot of my setting interesting…….
![Churchill Easter Photo Shoot](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2014/04/Churchill-Easter-Photo-Shoot-2.jpg?resize=680%2C617&ssl=1)
Churchill Easter Photo Shoot – Styling the shot
![Churchill Easter Photo Shoot Churchill Easter Photo Shoot](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2014/04/Churchill-Easter-Photo-Shoot.jpg?resize=476%2C680&ssl=1)
Churchill Easter Photo Shoot – styling the shot
For all of my other “Churchill China” related recipes, you can see them all here: Lavender and Lovage Churchill Recipes, and I am currently hosting a FABULOUS giveaway here: Win ONE of FOUR Churchill China Penzance Breakfast Sets where FOUR lucky readers can win a bespoke “Breakfast Set”. That’s all for today, I hope you all have a wonderful weekend and I’ll be back over the weekend with some more new recipes, including some long overdue “5:2 Diet” recipes too. Karen
Raspberry & Vanilla “Pain Perdu” (French Toast)
Serves | 4 |
Prep time | 2 minutes |
Cook time | 5 minutes |
Total time | 7 minutes |
Allergy | Egg, Milk, Wheat |
Dietary | Vegetarian |
Meal type | Bread, Breakfast, Dessert, Snack |
Misc | Child Friendly, Pre-preparable, Serve Hot |
Occasion | Christmas, Easter, Valentines day |
Region | French |
By author | Karen S Burns-Booth |
Ingredients
- Unsalted butter (to fry the bread)
- 8 slices of bread of your choice (stale bread is best, no need to cut the crusts off)
- 2 free-range eggs
- 150 mls full fat milk
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- Raspberry jam to serve
- Vanilla sugar to serve
Note
A super easy and yet extremely tasty way to use up old (stale) bread, this recipe for "Pain Perdu" (French Toast, Eggy Bread) makes a perfect breakfast or brunch dish for the weekend or a special breakfast gathering, such as Easter or Christmas. Serve with home-made raspberry jam and fresh raspberries when they are in season. Vanilla sugar is easy to make at home and I have a recipe here: French Lavender and Vanilla Sugar (just omit the lavender)
Directions
Step 1 | Beat the eggs, milk, vanilla extract and sugar together and pour it into a shallow bowl. |
Step 2 | Melt the butter in a large non-stick frying pan, OR on a large griddle. Dip the bread into the egg and vanilla mixture, for about 20 to 30 seconds on both sides and then fry it immediately in the hot butter. |
Step 3 | Cook until golden brown on both sides and then serve straight away with raspberry jam and a sprinkling of vanilla sugar. (I find it best to cut the bread into triangles to serve, as it looks better) |
Step 4 | NB: If cooking for a crowd, fry the bread in batches and keep it warm in a hot oven, wrapped in foil to stop it drying out. Serve as before. |
![Easter Eggy Bread: Raspberry & Vanilla "Pain Perdu" (French Toast)](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2014/04/Churchill-Easter-Breakfast-31.jpg?resize=680%2C464&ssl=1)
Easter Eggy Bread: Raspberry & Vanilla “Pain Perdu” (French Toast)
Disclaimer: I received a Churchill china Penzance dinnerware service for free, in order to share and showcase the china with my readers as part of my sponsored collaboration with Churchill China. With thanks to Churchill China for sending me some further items from the Penzance range to use and review. I was not asked to write a positive review and all thoughts and opinions are my own.
As this recipe has JAM in it, I am also entering it into Tea Time Treats which is featuring:
Jam, Curds and Preserves this month……
…..and is hosted be Me at Lavender and Lovage and Jane from the Hedgecombers!
Kathryn says
This sounds lovely! I like the combination of raspberry + vanilla so much – what a perfect breakfast idea!
Karen Burns-Booth says
Thanks Kathryn – I am a big fan of vanilla when paired with fruit and especially raspberries!
Camilla @FabFood4All says
Ooh I could just dive into that eggy bread, so naughty but so nice:-) I’m loving the Churchill China – blue and white is my favourite colour combination – just classic and timeles:-)
Karen Burns-Booth says
Thanks Camilla! I ADORE my Churchill set and it gets used every day as well as for special occasions. Karen
Deena kakaya says
I was hoping to see this eggy bread indulgence after seeing it on Instagram, It looks romantic Karen. And what a coincidence that your hens are mentioned in this post xx
Karen Burns-Booth says
Here it is Deena! I LOVE my hens – they all have personalities too!
Elizabeth says
Oh gosh this looks delicious! Beautiful photos, as always!
Karen Burns-Booth says
Thanks Elizabeth!
Dominic says
oh god yes yes, i love eggy bread!… im going to copy this recipe word for word over the weekend!… i also love your china, its so pretty!
Karen Burns-Booth says
Thanks Dom and I hope that you do manage to make some eggy bread this weekend!
Heidi Roberts says
French Toast is one of my favourite weekend/holilday breakfasts although I like mine with maple syrup.
Karen Burns-Booth says
I also love it with maple syrup too Heidi!
cheri says
What a lovely post! Really enjoy the way you describe food and ingredients.
Karen Burns-Booth says
Thanks so much Cheri!
Sarah, Maison Cupcake says
We definitely love our eggy bread at weekends, and strangely I always consider it a savoury breakfast with mushrooms and not thought to do it sweet with jam. Next time!
Karen Burns-Booth says
Now that is a GREAT idea Sarah! I am more of a savoury person anyway, so savoury egg bread with bacon (yum) and mushrooms sounds amazing!
Janie says
Yes please Karen!
Janie x
Karen Burns-Booth says
On my way over Janie!!!
London Unattached Lifestyle and Travel says
Eggy bread is one of the egg dishes I DO eat – especially if it is served with something delicious like this!
Karen Burns-Booth says
I DO remember that as an egg hater you do eat eggy bread Fiona! I am sure you would love this!
Franglais kitchen, Nazima says
Ah yes I saw this on Insta and reminded me how much I love pain perdu so had some for breakfast this morning with some poached rhubarb. lovely pics here
Karen Burns-Booth says
Thanks Nazima! I love the sound of poached rhubarb with it too!
Janice Pattie (@FarmersgirlCook) says
Lovely combination and beautifully presented on your pretty china.
Karen Burns-Booth says
Thanks Janice! 🙂
Nayna Kanabar (@SIMPLYF00D) says
This looks like a scrumptious breakfast and the Churchill breakfast set looks gorgeous.
Karen Burns-Booth says
Thanks Nayna, it’s a great brekkie idea and I do love my Churchill china too!
Sylvia says
Love french toasts – vanilla with raspberries are my fave combo! Can’t stop looking at the churchill china! Beautiful <3
Karen Burns-Booth says
I hope you have entered my giveaway Sylvia for a chance to win it? 🙂 Karen
Choclette says
I am so with you pm keeping things seasonal and special – hot cross buns all year around? Grrrr. Your toast looks and sounds fabulous.
Karen Burns-Booth says
I am pleased to see that my “radical” keep the seasons separate ideas are being well received Choclette! 😉
Daniela @ FoodrecipesHQ says
Everything is lovely here! The props and the recipe… which I could always start my day this way!
Karen Burns-Booth says
Thanks so much Daniela! I would love to start my day everyday with this too! BUT it’s not on the diet!
Chloe says
Totally agree about saving Hot Cross Buns for Easter, and those brioche versions look delicious. I’ve never made brioche dough before but I’ll plan to give these a go over the holiday. Also love the look of your eggy bread, I’m a new convert to pain perdu having tried it again at a GB Chefs event recently; I’m just envious of your prolific chickens!
Karen Burns-Booth says
THANKS Chloe! I have always wanted chickens and then 3 years ago, I was lucky enough to get my first three hens………just three hens gives me at least 18 eggs a week, which is fabulous, and the eggs are free-range too! Karen
cj says
Karen – Would love to see this submitted at Food Foto Gallery . com so I can share with all my foodie friends 🙂
Karen Burns-Booth says
THANKS so much, I will add the photo to Food Foto Gallery later on! Karen
Louisa Foti says
I’ve only recently managed to get my kids to like eggy bread, I’ve no idea why previously they’ve not been fans, what’s not to love?! I’m more of a savoury person with mine though, preferring them plain just with salt and pepper. But I’m sure my kids would love the jammy addition, especially if it was their Grandad’s beloved Raspberry Jam! And of course I’m a huge fan of your Churchill collection and would love to obtain a few more pieces to add to my christmas baking set win – and yes I’ve entered!
Karen Burns-Booth says
Good Luck Lou! It would be great if you won some more Churchill china to add to your baking set!
Torsten says
Wow! Everything looks so tempting and beautifully presented. Gotta try that eggy bread!!
Following you on Twitter now, so hope to see you there sometime!
Karen Burns-Booth says
Thanks Torsten! Will check you out on Twitter too! Karen
Angela - Garden Tea Cakes and Me says
I do love eggy bread and I like the idea of serving it with jam, I have some rhubarb and gooseberry jam that would be perfect. The one thing I do not do though is make it often enough!
Angela
Felicity Kelly says
Looks delicious, beautiful photographs too
Kathy D says
Easy and tasty! I made this for a quick breakfast this morning and my adult kids loved it. They especially loved the raspberry jam. Thank you! Made for CQ 2 – Quebec Canada.
LifeIsGood
Lynn Dine says
Wonderful breakfast!! I made 1/2 of the recipe, as it was just for me. I used a seedless raspberry jam and just sprinkled the French Toast with some sugar, after it was grilled, as I forgot to add it to the egg mixture. This was a nice change from my normal French Toast, usually just egg and milk and then top with some butter and maple syrup. Thanks for sharing the recipe Karen!! Made for Culinary Quest 2015. Diner524/Lynn Dine
Karen Burns-Booth says
THANKS so much Lynn for letting me know you made this and I am so pleased you were able to adapt it and that you enjoyed it too! Karen
Lavender Lynn says
Loved this French toast. The jam and powdered sugar is a different taste than maple syrup and butter but is equally delicious.
Great to use up stale bread in such a great way. Made for CQ2.