Recipe by French Tart
Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY delicious, especially when served as a dessert with jam, whipped cream or even custard! You can "lighten" this recipe very easily by using low fat cream, low fat spread and fat free milk, then spray the pan with low-fat cooking spray.
Top Review by loof
These little gems were delicious! I used dried apricots and light butter. I think these would also be great with just cinnamon/sugar sandwiched in between. Thanks for posting this yummy treat!
- 16 slices medium white bread
- 125 g butter, softened
- 100 g mixed dried fruit
- 4 medium eggs
- 150 ml double cream
- 150 ml 1% low-fat milk
- 3 drops vanilla extract
- 50 g caster sugar
Directions See How It's Made
- Cut out an 8cm (3") circle from each slice of bread and lightly spread with butter. Divide the dried fruit between 8 bread discs and sandwich with the remaining discs, buttered sides together. Press together well.
- Beat the eggs, cream, milk and vanilla together in a shallow bowl.
- Clarify the rest of the butter, by melting and pouring off the buttery liquid into a large non-stick frying pan, leaving the white solids behind. Put the frying pan over a medium heat.
- Dip the fruit ‘sandwiches’ into the egg mixture until well-soaked and evenly coated. Fry the sandwiches for 2 minutes on each side until golden. Drain on kitchen paper, then dip in the caster sugar and sprinkle with cinnamon.
- Serve immediately.