Pain perdu avec compote de cerises et basilic


French toast with cherry and basil compote.

Today I made this wonderful dish, a recipe from Rachel Khoo's "The Little Paris Kitchen". It was scrummy, but also really simple, and something I had to share!

Rachel's recipe says:

"You will need; 1 egg, 250ml milk, 1 tbs sugar, 4 slices of brioche, 1 tbs butter. For the compote; 450g frozen pitted cherries, 150g icing sugar, a bunch of basil (roughly 20g).

To make the compote, place all the ingredients in a pot and simmer uncovered for 15 minutes. Stir occasionally during this time to help dissolve the icing sugar.

Meanwhile, make the pain perdu. Whisk the egg, milk and sugar together in a dish. Place the brioche in the egg mixture and soak fora minute on each side. Heat the butter in a large frying pan on a medium heat. Add the brioche and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side.

Remove the basil from the compote. Serve the pain perdu straight from the pan, with the warm compote spooned over and around it."

When I tried my hand at this tasty toast, I could not find frozen cherries in my local supermarket. In their absence, I replaced them in the recipe with 400g of frozen blueberries. This worked nicely, so if you dislike or can't find any cherries, there is an alternative!