Photo: Joseph Gonzalez
Pain perdu (Eggy bread) with poached pears and rhubarb sauce
14 ingredients
30 min + 30 min
Serves 10
openrecipes
Estimated Nutrition (whole recipe, rough)
516
Calories
15g
Protein
25g
Fat
54g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 litre/1¾ pint dry rosé wine
- 400g/14oz caster sugar
- 10 Williams or Comice pears
- 6 large free-range eggs
- 150g/5oz caster sugar
- 300ml/¼ pint whole milk
- few drops finest quality vanilla extract
- dash eau de vie de poire (or calvados
- 1 day-old uncut white sandwich loaf
- 175g/6oz unsalted butter
- 800g/1lb 10oz pink rhubarb
- 50g/2oz caster sugar
- 50g/2oz icing sugar
- fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes