Peaches in a Basket
Peaches in a Basket
Photographic Print

Barakat, Jan...
Buy at



La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"


Brioche French Toast with
Sautéed Seasonal Fruits



Starbucks Whole Bean Coffee 

"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

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!







Art Print

Gorham, Gregory
Buy at







Alain Ducasse
Nature: Simple,
Healthy, and Good

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Art Print

Ginder, Robert
Buy at


La Belle Cuisine


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

“In this version of the simple pain perdu, the bread is heavily sugared, so
when it is sautéed, it gets encased in a thin shell of buttery caramel. The
sweetness of the bread is offset by a mixture of sautéed fruits sauced with
reduced rum and orange and lemon juice.
Here the choice of fruits is autumnal. In the summer, you can add or
substitute a couple of fresh fig halves, a half cup of whole strawberries,
or a quartered peach.”

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.

Featured Archive Recipes:
Baked Blueberry-Pecan French Toast
with Blueberry Syrup
Baked Grand Marnier French Toast

Banana-Berry French Toast 
Banana Bread French Toast
Banana Walnut French Toast 
Pain Perdu with Orange Sauce 
Stuffed Pain Perdu


Index - Fruit Recipe Archives
Index - Breakfast Recipes
Recipe Archives Index
Daily Recipe Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: February 09, 2013.