Blackcurrant and Ginger Pain Perdu

I have been using slices of my homemade brioche to make a classic French dessert, pain perdu, otherwise known as French toast or 'eggy bread'. It is brioche dipped in a ginger custard and served with a blackcurrant compote with a hint of cassis.

The perfect brioche I baked last week made an excellent base for this dessert and was revitalised from being a little stale after freezing and thawing by softening it with soaking in the custard. The subtle ginger flavour is delicious with the rich, tangy and slightly sharp blackcurrant compote. The cassis adds a richness and depth of flavour that is very moreish and absolutely heavenly.