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Brioche French Toast with
Sautéed Seasonal Fruits

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

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Brioche
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Brioche French Toast with
Sautéed Seasonal Fruits
(Crostini de Pain Perdu,
Fruits de Saison Poêlés)

Ducasse Flavors of France
by Alain Ducasse with Linda Dannenberg,
1998, Artisan

Serves 4

For the Fruit

1/4 cup currants
1 1/2 tablespoons dark rum
5 tablespoons unsalted butter
1/4 cup granulated sugar
2 Reinette [or substitute Golden Delicious]
apples, peeled, cored, and quartered
1 Bartlett (Bartlett-Williams) pear, peeled,
quartered, and cored
1/2 small pineapple, peeled, cored, and
cut into 1/2-inch-thick rings
1/2 quince, peeled, cored and quartered
1 pomegranate, peeled and seeds scooped out
Juice of 1/2 orange
Juice of 1/2 lemon

For the French Toast

2 large eggs
1 large egg yolk
3/4 cup granulated sugar
1/2 vanilla bean, split, or
1/2 teaspoon vanilla extract
1 cup milk
Four 3/4-inch-thick slices brioche loaf
1/3 to 1/2 cup confectioners’ sugar
4 to 6 tablespoons unsalted butter
1 to 1 1/2 pints rich vanilla
ice cream (optional)

To prepare the fruit:  In a small bowl, soak the currants in the rum to
soften. Melt the butter in a large skillet over medium heat. Stir in the sugar
and cook, stirring, until it begins to dissolve, 1 to 2 minutes. Add the apples, pear, quince, and pomegranate seeds, stir with a wooden spatula to coat
with butter and sugar, and cook until softened, 7 to 10 minutes. Stir in the
currants with the rum and the orange and lemon juices and simmer until
the liquid is reduced by half. Remove from the heat and set aside.
To prepare the French toast:  Beat together the eggs, egg yolk, and sugar. With a sharp knife, scrape the seeds from the vanilla bean into the bowl; or
add the extract. Add the milk and stir until blended. Soak each slice of bread thoroughly in the egg mixture (about 2 minutes). Then remove with a slotted spatula and place on a platter. Using a fine strainer, sift confectioners’ sugar over the top of each slice of bread to cover evenly.
Melt 4 tablespoons of the butter in a large skillet over medium heat. Add
the brioche slices, sugared side down, and cook until lightly browned on
the bottom, about 5 minutes. Sift confectioners’ sugar over the tops, turn
and brown on the other side, adding a tablespoon or two more butter if
necessary. Remove from the heat and place each slice in a shallow
serving bowl.
Spoon the fruit over the French toast and top, if you wish, with the vanilla
ice cream. Serve immediately.

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Stuffed Pain Perdu
 

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