Recipe: Spiced Breadcrumb French Toast

Name: Pain perdu à la chapelure d'épices
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: pain perdu à la chapelure d'épices (gastronomie par alainducasse).Alain Ducasse vous propose une recette du manoir de bellerive (route de siorac, 24480 le buisson-de-cadouin).4 tranches de brioche200 g de chapelure fine additionnée d'épices en poudre:cannelle, coriandre, un soupçon de macis4 oeufs10 cl de lait10 cl de crème fraîche60 g de sucre250 g de fruits rouges mélangés (fraises, framboises,myrtilles, groseilles)glace au gingembre1 cuillerée à soupe de vinaigre balsamique1 cuillerée à soupe de jus de citron vertbeurre

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.3/5 (7 reviews) Desserts

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Alain Ducasse proposes a recipe from the Manoir de Bellerive (Route de Siorac, 24480 Le Buisson-de-Cadouin).

Ingredients for 4 servings

4 slices of brioche
200 g of fine breadcrumbs mixed with powdered spices: cinnamon, coriander, a hint of mace
4 eggs
10 cl of milk
10 cl of fresh cream
60 g of sugar
250 g of mixed berries (strawberries, raspberries, blueberries, currants)
ginger ice cream
1 tablespoon of balsamic vinegar
1 tablespoon of lime juice
butter

Step-by-step directions

1- Beat the eggs with the milk, cream and sugar. Soak the brioche slices in this mixture then coat them with the spiced breadcrumbs. Pan-fry the slices on both sides in butter in a large skillet, then remove them and keep warm.

2- Lightly pan-fry the berries, deglaze with balsamic vinegar and lime juice.

3- Plate one brioche slice in the center of each plate, surround with berries, add a quenelle of ginger ice cream. Serve immediately.

Cuisiner les restes Pain perdu Alain dutournier Cuisine lyonnaise