Tag Archives: Breakfast

Pain perdu au four (Bread and butter pudding)

I sometimes get asked what to do with stale bread. The obvious use (apart from breadcrumbs) is to turn it into a delicious sweet bite. In France, we do pain perdu, which is bread soaked in an egg and sugar mixture and then pan fried in butter until caramelised and set. This version is closer to the bread and butter pudding because we bake the bread soaked in milk, egg and sugar. You can add anything you want to the mixture: spices, raisins, red fruits or chocolate chips like I did. No matter what you have on hand, this is a very quick and tasty dish.


Source: Amuse bouche


400g milk
2 eggs
A pinch of salt
1tsp vanilla extract
About 10 slices of stale bread (or brioche)
80g soft brown sugar
Topping of your choice (choc chips, raisins, berries, cinnamon, nutmeg…)
A few knobs of butter


  1. Cut the bread into thin slices and place in a baking dish
  2. Mix the milk, eggs, vanilla, salt and sugar and pour over the bread.
  3. Leave to soak for 30 minutes, turning halfway.
  4. Add the topping, dot with the knobs of butter and bake at 180C for 30 minutes or until golden.
  5. Serve with Maple syrup or on its own. It’s great for breakfast too!


Thermomix Brioche

This is a quick recipe for Brioche, a delicious sweet buttery bread , perfect for breakfast. I make these quite regularly and I love it! It’s very close to the ones you’d buy at a French boulangerie without the horrendous price tag…

(Source: Nathan of Supertoinette forum)


500g plain flour
70g icing sugar
90g butter
120g milk
3 eggs
1 pinch of salt
1 paquet of instant yeast (7g) 

  1. If you don’t have icing sugar, make it with Thermomix: put the sugar in the bowl and mix 20 sec speed 10.
  2. In the Thermomix bowl, put the milk, eggs and the icing sugar 2min 37° speed 2
  3. Add yeast and flour, set the time to 4 min and press the kneading button.
  4. Without removing the lid, add the butter and salt and knead for a further 5 min.
  5. Make sure the cup is in place and leave the dough to rest until it raises the cup away from the lid (takes about 2 hours and a half)
  6. Turn out the dough onto the worktop.
  7. Preheat the oven to 50°
  8. Oil your hands and form 9 balls (roughly 75g each) and one bigger one with the remaining dough.
  9. Place the big ball in the center of your cooking tin (can be a cake tin, a sillicone one or any round shaped oven resistant dish) and spread the nine small ones around it.
  10. To make the plaited version, separate the dough in 2 and divide each half by 3. Roll the 3 balls with your palms to make 3 “sausage” shapes. The sausage should be a bit longer than your loaf tin. Place each sausage side by side and cross them over as if making plaits. Turn in each extremity underneath and place in the loaf tin lined with parchment. Repeat with the other half of the dough.
  11. Put in the oven for 20 min at 50° (place a ramequin full of water on the sole of the oven for a better crust)
  12. Then turn up the heat to 180° for 20 to 25 min.