Pain perdu with cranberry compote

Pain perdu

I’m using cranberries again but it will be the last time in a while (it’s just that I bought a big pack so I need to use those cranberries in one way or in another).
For this recipe, any pain d’épices (or gingerbread) will do. The strong, deep-flavoured spices of the bread are balanced by the tang of the cranberries. It’s also very nice with some brioche and makes the perfect tea time snack.

To make pain perdu for 4 persons, you need:

Pain perdu with cranberry compote


    For the pain perdu
  • Ginger bread (or slightly stale bread or brioche)
  • 2 eggs
  • 50 g sugar plus some for dusting in the saucepan
  • Vanilla extract
  • 20 cl milk
  • 20 g butter
  • For the cranberry compote
  • 100 g cranberries
  • 80 g sugar


  1. Start with the compote. In a small pan, heat together the cranberries, the sugar and a tablespoon of water over a low-medium heat until the fruit is soft. Leave to rest then crush the fruit with a fork until you get a mushy compote. Taste and add more sugar if too sharp.
  2. Once your compote is cool, mix together the eggs, the sugar, the milk and the vanilla sugar in a deep plate. Dip your bread, cut into thick slices, in the egg mixture for a few seconds.
  3. In a saucepan, heat together the butter and a little bit of sugar over a medium heat. Add the sliced bread and cook for a couple of minutes on each side until golden.
  4. Serve the warm pain perdu with the compote. Yum, yum...



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