French toast with fruit preserve

French toast con composta di frutta


  • 8 slices of sandwich bread
  • 3 eggs
  • 150ml of milk
  • 120 g of primosale cheese
  • 160 g of fruit preserve apricot & rose hip
  • 40 g of butter
  • 1 tablespoon of sugar
  • salt

Spread the slices of bread on one side with the fruit compote, leaving a border of a couple of cm free all around.

Spread the sliced ​​cheese on 4 of the bread slices and cover with the other 4, so that the fruit preserve is inside.

Beat the eggs with the milk and a pinch of salt: pour the mixture into a bowl and soak the "sandwiches" on both sides, gradually placing them on a pan covered with a sheet of baking paper.

Melt the butter in a large frying pan and brown the pain perdu, 3-4 minutes on each side, so that the surface is golden, sprinkling, towards the end, also with the remaining half spoonful of sugar.

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