Ingredients

  • 250 grams summer fruit (frozen)
  • 60 grams granulated sugar
  • 2 tbsp lemon juice
  • 3 eggs
  • 375 ml whole milk
  • 75 ml double cream
  • 40 grams light brown sugar
  • 8 slices brioche bread
  • 4 tbsp butter
  • 150 grams DODONI Greek Yogurt

Process

Add the fruit to a saucepan along with 30 grams of granulated sugar and the lemon juice. Bring to a boil and simmer gently for 10 minutes. Then let cool.

For the pain perdu, whisk the eggs with the milk, double cream, remaining 30 grams of granulated sugar, the light brown sugar, and a pinch of salt. Dip the slices of brioche bread into this mixture and let it soak for a moment.

Meanwhile, melt a tablespoon of butter in a frying pan. Let the brioche drain a little and then fry it in the butter on both sides until golden brown. How many you can bake at once depends on the size of the pan.

Serve the pain perdu with a generous tablespoon of Dodoni Greek yogurt and some of the fruit compote.

Tip: Do you want to serve a lot of pain perdu at once? Then preheat the oven to 160 degrees (top and bottom heat) and place the baked pain perdu in the oven while you bake the rest so they stay warm.