Pain perdu with poached winter fruits and yoghurt

Step 1

Icing sugar mixed with ground cinnamon, and thick Greek yoghurt, to serve

Step 2

Place wine, sugar, cinnamon and vanilla pod and seeds in a pan over low heat and stir to dissolve sugar. Add the fruit, then simmer, stirring occasionally, for 15 minutes until fruit is plump. Cool in syrup.

Step 3

Meanwhile, beat the eggs into cream and pour into a wide bowl. Working with 2 slices at a time, dip brioche in the bowl and turn to coat. Heat a little butter in a frypan over medium heat. Cook the brioche for 1-2 minutes on each side until crisp and golden. Keep warm. Repeat with the remaining butter and brioche.

Step 4

Dust brioche with icing sugar mixture and serve warm with yoghurt and fruits.