Pain perdu with syrup de Sirop de Liège
easy
20 mins
Ingredients
4 p.
- 8 stale bread slices
- 40 cl milk
- 3 eggs
- 30 g butter
- 3 tbsp syrup, Liège
- 1 tsp cinnamon
Recipe
20 mins
Preparation:
10 mins
|
Cooking:
10 mins
|
Marinating:
1
Whisk the eggs with the milk and cinnamon in a shallow dish. Dip each slice of stale bread for a few seconds on each side, without letting it get completely soggy.
2
Heat the butter in a frying pan over a medium heat. Place the soaked slices of bread in the pan and fry them until golden for 2 mins on each side, until a nice caramelised crust forms.
3
Keep the golden slices warm while you cook the next ones. Add a little butter to the frying pan between each batch to stop them from sticking.
4
Plate the French toast, coat warm Sirop de Liège and dust with a little icing sugar. Serve immediately with fresh fruit.
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