Every July it's time for some simple, yet tasty recipe to try. Here's my favorite from Rachel Khoo's book, "The Little Paris Kitchen".
Pain Perdu avec Compote de Cerises et Basilic (French Toast with Cherry and Basil Compote)
"Pain Perdu" means "lost bread" and you can top it with compote or eat it just as it comes. You need 1 egg, a tablespoon of sugar, 250 ml of milk, 4 slices of bread and a tablespoon of butter. For the compote you need 450 frozen pitted cherries, 150 g of icing sugar and a bunch of basil, but you could use any compote you like.
To make the compote, place all the ingredients in a pot and simmer uncovered for 15 minutes. Stir occasionally during this time to help dissolve the icing sugar.
To make "the pain perdu" whisk the egg, milk and sugar together in a dish. Place the bread in the egg mixture and soak for a minute on each side. Heat the butter in a large frying pan on a medium heat. Add the bread and cook for 2-3 minutes or until golden, then flip the slices over and cook the other side. Serve the "pain perdu" straight from the pan, with the compote spooned over and around.
Rachel has her own show on BBC Two. Click here for more info on her cooking preferences.