Pain Perdu with Buttercream, Pistachio Nuts and Raspberries

A winning combination of crunchy nuts and creamy filling make the perfect treat for afternoon tea.


Serves 4-6

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For the pain perdu:

  • 1 loaf of Brioche (or good quality white bread)
  • 200ml milk
  • 2 eggs
  • 80g caster sugar
  • Seeds of 1 vanilla pod

For the buttercream:

  • 3 eggs
  • 150g icing sugar
  • 300g butter, at room temperature

For the topping:

  • 50g pistachio nuts, chopped
  • 8 raspberries
  • Icing sugar, for dusting



To make the pain perdu:

Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.

Cut the bread into thick slices and remove the crusts.

Mix the milk with the eggs, sugar and vanilla seeds in a shallow dish. Place the slices of bread into the mixture and allow to soak thoroughly. Place the slices on the baking sheet. Bake for 10 to 15 minutes until they are golden brown but soft in the centre, then allow to cool on a rack.

To make the buttercream:

Whisk the eggs and sugar in a bowl over a pan of simmering water until thickened, remove from the heat and allow to cool.

In a separate bowl beat the butter until creamy, then add the egg mixture gradually, beating continuously until well mixed.

To finish:

Use a piping bag with a plain nozzle, pipe the buttercream onto half of the slices of bread and sprinkle with the nuts, then place a second slice of bread onto each.

Decorate with the raspberries and dust with icing sugar.