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Prep Time: 10 mins
Cook Time: 20 mins
Servings: 4

Raspberry Pistachio Pain Perdu

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Sliced Bread


  • 8 slices of Villaggio Artesano® Original White Bread
  • 1 cup (250ml) Milk
  • 2 Eggs
  • 1 tbsp (15ml) Vanilla Extract
  • 1 tbsp (15ml) Almond Extract
  • 1/2 Lemon, zest
  • 6 tbsp (90ml) Sugar
  • 1 pinch Salt
  • 2 tbsp (30ml) Butter
  • 1 cup (250ml) Raspberries
  • 5 tbsp (75ml) Pistachios, crushed
  • 3 tbsp (45ml) Icing Sugar


  1. In a bowl, whip the eggs, then add the milk, sugar, vanilla and almond extracts, lemon zest and a pinch of salt.
  2. In a hot pan, melt the butter.
  3. At the same time, dip the bread slices one at a time in the prepared mixture and place them in the pan to cook over medium heat for 3 to 4 minutes on each side.
  4. On each plate, place a slice of bread, add raspberries and crushed pistachios, then sprinkle with icing sugar.