Stale bread becomes a gourmet dessert with Anne-Sophie Pic. The extra touch? Prepare it using slices of brioche bread and add strawberry jam.
Strawberry jam
- 300 g strawberries
- 200 g sugar
French toast
- 8 slices of stale bread
- 4 eggs
- 20 g sugar
- 25 cl milk
- 1 vanilla pod, butter to taste
The jam
Mix the strawberries with the sugar and leave them in a cool place for 24 hours. The next day, place the sweet strawberries in a saucepan (copper, if possible), bring to a boil, and cook over fairly high heat for about 10 minutes, stirring frequently so that the bottom does not stick. If possible, try to leave the strawberries whole and not mash them when stirring. Pour the boiling jam into a jar, leave to cool and set aside.
French toast
Cut the bread into thick slices. In a bowl, mix the eggs and sugar with a hand whisk, then add the milk and vanilla pod. Dip the bread slices into the mixture for a few minutes. Drain them quickly, then cook them in a hot pan with a little butter until golden brown. Turn them once or twice and serve them hot with the jam on the side.
Chef's tip
For this recipe, you don't need to use fresh bread. In fact, stale bread is even better. For the jam, you can vary it if you like: raspberries, blackcurrants, figs...
