If you want an idea of something divinely sweet, tasty, and generous, then this pain perdu and candied quince recipe is for you! It is ideal for a winter snack or, even better, for breakfast or brunch on Sunday morning when the alarm clock is a little late. Be careful, though: quince preparation is long, and it is better to plan ahead. There is no problem cooking the quinces the day before and reheating gently in a pan on the day J. It is for me a really comforting dish. Yes, I say “a dish” because the recipe described here is a little too rich to finish a lunch or dinner meal. However, nothing prevents you from offering only the candied quince syrup topped with orange, with cottage cheese, for example. It is fresher and undoubtedly lighter!Photo credit: © Eatwell101.com
Ingredients list for French pain perdu toasts Recipe
4 persons
Candied quince (the longest part of the recipe)
To cook quinces:
- 3 quinces
- 1 pint (1/2 L) water
- 1 pint (1/2 L) orange juice –
- 1 cinnamon stick
- 3 anise stars
- 2 cloves
- 1 vanilla pod
- 3 tablespoons of brown sugar
To brown the quince in the pan:
- 1 2/3 ounces (50g) salted butter
- 3 tablespoons of brown sugar
For the French toast (pain perdu): 8 slices
- 2 eggs
- 1 large bowl of milk
- About 5 tablespoons of brown sugar
- White bread, brioche… whatever you like
Directions
This recipe unfolds in two steps: the confit quinces and the orange syrup, then the French toast we’ll make as “pain perdu”.
Cooking the quinces and syrup
1. In a large saucepan, add water and orange juice. Add the cinnamon, star anise, cloves, and vanilla bean, split in two. Bring to a boil.
2. Meanwhile, peel the quinces and cut them in half. Remove the seeds, but do not try to remove the hearts. The operation would be too tedious at this stage of the recipe (quince fruits are tough and you could lose your fingers and patience…).
3. Dip peeled quinces in the pan. Cook them for thirty minutes, until the fruit is tender (test with a knife; it should sink easily into the flesh). Drain onto a plate and let them cool for a few minutes.
4. Add three tablespoons of sugar to the saucepan and bring to a boil. Let it reduce for about fifteen minutes to get a thicker syrup. The orange syrup is ready.
5. Meanwhile, cut the quince halves into quarters. At this point, you can withdraw the core (too hard and unpleasant to eat!). Cooking fruits makes this step much easier!
6. In a skillet, melt butter. Sprinkle the quince wedges with sugar, then caramelize the fruit over high heat. Turn them regularly so quinces will caramelize on all sides.
Preparing the pain perdu
1. Melt sugar, eggs, and milk in a shallow plate or dish.
2. Soak the bread or brioche slices with this mixture.
3. Brown the soaked slices in a skillet with a knob of butter. Be careful, as it can burn easily if the fire is too hot.
Plating the dish
1. Dispose of the quince wedges on a dessert plate.
2. Add the pain perdu slices.
3. Pour the syrup over quince (and bread if you want).
Enjoy your brunch!
– –
Read also: spaghetti with vegetables
French Pain Perdu Toasts
Best french pain perdu toasts for Breakfast.
To cook quinces:
- 3 quinces
- 1 pint (1/2 L) water
- 1 pint (1/2 L) orange juice -
- 1 cinnamon stick
- 3 anise stars
- 2 cloves
- 1 vanilla pod
- 3 tablespoons of brown sugar
To brown the quince in the pan:
- 1 2/3 ounces (50g) salted butter
- 3 tablespoons of brown sugar
For the French toast (pain perdu):
- 8 slices
- 2 eggs
- 1 large bowl of milk
- About 5 tablespoons of brown sugar
- White bread, brioche... whatever you like
Instructions
- This recipe unfolds in two steps: the confit quinces and the orange syrup, then the French toast we'll make as "pain perdu".
Cooking the quinces and syrup
- In a large saucepan, add water and orange juice. Add the cinnamon, star anise, cloves, and vanilla bean, split in two. Bring to a boil.
- Meanwhile, peel the quinces and cut them in half. Remove the seeds, but do not try to remove the hearts. The operation would be too tedious at this stage of the recipe (quince fruits are tough and you could lose your fingers and patience...).
- Dip peeled quinces in the pan. Cook them for thirty minutes, until the fruit is tender (test with a knife; it should sink easily into the flesh). Drain onto a plate and let them cool for a few minutes.
- Add three tablespoons of sugar to the saucepan and bring to a boil. Let it reduce for about fifteen minutes to get a thicker syrup. The orange syrup is ready.
- Meanwhile, cut the quince halves into quarters. At this point, you can withdraw the core (too hard and unpleasant to eat!). Cooking fruits makes this step much easier!
- In a skillet, melt butter. Sprinkle the quince wedges with sugar, then caramelize the fruit over high heat. Turn them regularly so quinces will caramelize on all sides.
Preparing the pain perdu
- Melt sugar, eggs, and milk in a shallow plate or dish.
- Soak the bread or brioche slices with this mixture.
- Brown the soaked slices in a skillet with a knob of butter. Be careful, as it can burn easily if the fire is too hot.
Plating the dish
- Dispose of the quince wedges on a dessert plate.
- Add the pain perdu slices.
- Pour the syrup over quince (and bread if you want).
- Enjoy your brunch!
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