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breakfast

Pain perdu with vanilla ricotta and speedy berry compote

Weekend breakfast goals.

20 2
Pain perdu with vanilla ricotta and speedy berry compote | DonalSkehan.com, Weekend breakfast goals.

breakfast

Pain perdu with vanilla ricotta and speedy berry compote

Weekend breakfast goals.

Sunday, December 9, 2018
US / METRIC

For the compote;

150g strawberries, halved if large

2 tbsp caster sugar

100g blueberries

Juice of half an orange

100g raspberries

For the pain perdu:

2 eggs

125ml cup milk

1 tsp vanilla extract

4 slices Rustik oven white

1 tbsp sunflower oil

Knob of butter

To serve:

125g ricotta

1/2 tsp vanilla bean pasta

2 tbsp icing sugar

25g roasted hazelnuts, roughly chopped

Small handful mint leaves

For the compote;

1 cup strawberries, halved if large

2 tbsp caster sugar

½ cup blueberries

Juice of half an orange

½ cup raspberries

For the pain perdu:

2 eggs

1/4 cup milk

1 tsp vanilla extract

4 slices Rustik oven white

1 tbsp sunflower oil

Knob of butter

To serve:

1/2 cup ricotta

1/2 tsp vanilla bean pasta

2 tbsp icing sugar

1/8 cup roasted hazelnuts, roughly chopped

Small handful mint leaves

Small saucepan
Frying pan
Wide dish

20mins
Serves 2

A classic French dish with the addition of this creamy ricotta, which isn’t too sweet but perfect with those berries which are soft and juicy in the compote. I often make extra compote and keep in the fridge for porridge the next day. You can however serve these with whatever takes your fancy!

Place the strawberries and sugar in a small saucepan over a medium heat. Toss to evenly coat the fruit with the sugar, bring to the boil, once bubbles start to appear on the sides of the pan add the blueberries and orange juice and stir through. Simmer for 2-3 minutes until the
berries have softened but not lost their shape, stir through the raspberries.
In a large shallow dish, whisk together the eggs, milk and vanilla. Soak the bread in the
mixture for 30 seconds each side.
Heat a large pan with the oil over a medium heat and add the butter, place two pieces of the soaked bread in the pan at a time and cook for 3 minutes on each side until golden, repeat with remaining slices of bread.
In a small bowl, mix together the ricotta, vanilla and icing sugar. When the French toast is
cooked. Stack it on a plate, top with some ricotta, berries and sprinkle with the toasted
hazelnuts and fresh mint leaves.
20mins
Serves 2

Ingredients
US / METRIC

For the compote;

150g strawberries, halved if large

2 tbsp caster sugar

100g blueberries

Juice of half an orange

100g raspberries

For the pain perdu:

2 eggs

125ml cup milk

1 tsp vanilla extract

4 slices Rustik oven white

1 tbsp sunflower oil

Knob of butter

To serve:

125g ricotta

1/2 tsp vanilla bean pasta

2 tbsp icing sugar

25g roasted hazelnuts, roughly chopped

Small handful mint leaves

For the compote;

1 cup strawberries, halved if large

2 tbsp caster sugar

½ cup blueberries

Juice of half an orange

½ cup raspberries

For the pain perdu:

2 eggs

1/4 cup milk

1 tsp vanilla extract

4 slices Rustik oven white

1 tbsp sunflower oil

Knob of butter

To serve:

1/2 cup ricotta

1/2 tsp vanilla bean pasta

2 tbsp icing sugar

1/8 cup roasted hazelnuts, roughly chopped

Small handful mint leaves

You'll Need

Small saucepan
Frying pan
Wide dish

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