Easter Eggy Bread:
Raspberry & Vanilla “Pain Perdu”
Thank goodness it’s Friday! I’ve had a really busy week and I am looking forward to a bit of “down time” over the weekend. Today’s post is all about getting ahead however; in just a little over two weeks it will be Easter Sunday and time to celebrate this seasonal festival with chocolate, sweets, eggs, and all the other “forbidden” food that many people may have given up for Lent. Although Christmas is seen as the “biggie” in the Christian calendar of feasts and festivals nowadays, that wasn’t always the case, and Easter used to be the most important festival in times gone by. And, NOT that long ago either, as I remember sending and receiving Easter cards when I was little, as well as observing Good Friday and Easter Sunday and Monday with appropriate meat-free menus and Hot Cross Buns, which were NEVER eaten all year around.
I think it is a huge shame that so many of our traditional recipes and dishes have been high-jacked by large supermarkets and are on offer throughout the year – we have lost so much anticipation and mystery that used to surround those special times of the year, and I still only eat Hot Cross Buns at Easter time! I always make my own Hot Cross Buns and last year I branched out and made some “French style” Brioche Hot Cross Buns, which proved extremely popular, and have the benefit of being made in a “muffin” tin to keep their shape, although, you could use proper brioche tins too of course.
Today’s recipe is a special breakfast (or brunch) recipe for the Easter weekend, and is a great way to use up stale bread. “Pain Perdu” (meaning “Lost Bread” in French) is what the Americans call “French Bread” and what we call “Eggy Bread”; it’s a thrifty and frugal way of “dressing” up old bread and is a favourite recipe of mine. It’s the perfect Easter recipe as is uses eggs, and for anyone who keeps their own hens, they will know that our feathered friends are back “in lay” after the winter months. My hens, Mavis, Peggy and Betty are presently laying an egg a day (for at least seven to ten days), and so I have two and a half-dozen eggs at my disposal in just over a week…….it’s wonderful for all my Eastertide baking and cooking, and perfect for “eggy brekkies” too!
As well as this simple seasonal recipe for Raspberry & Vanilla “Pain Perdu” today, I would also like to share some of my pretty (and practical) china from Churchill China, whom I work with as an Ambassador. As part of my ambassadorial role, I share seasonal recipes throughout the year showcasing some of the china I was sent as part of my role; my china set is part of the beautiful Caravan Trail, and the pattern is called Penzance – a folk art style design featuring fauna and flora in traditional blue and white but with a distinctly Scandinavian feel, it is perfect for everyday use as well as more formal dining requirements, and I LOVE it. Before I took my Raspberry and Vanilla Pain Perdu recipe photos, I had great fun setting the shot up and styling it, and I thought you might find the following “pre-shoot” shot of my setting interesting…….
For all of my other “Churchill China” related recipes, you can see them all here: Lavender and Lovage Churchill Recipes, and I am currently hosting a FABULOUS giveaway here: Win ONE of FOUR Churchill China Penzance Breakfast Sets where FOUR lucky readers can win a bespoke “Breakfast Set”. That’s all for today, I hope you all have a wonderful weekend and I’ll be back over the weekend with some more new recipes, including some long overdue “5:2 Diet” recipes too. Karen
Disclaimer: I received a Churchill china Penzance dinnerware service for free, in order to share and showcase the china with my readers as part of my sponsored collaboration with Churchill China. With thanks to Churchill China for sending me some further items from the Penzance range to use and review. I was not asked to write a positive review and all thoughts and opinions are my own.
As this recipe has JAM in it, I am also entering it into Tea Time Treats which is featuring: