Babka Pain Perdu with Pears and Lemon Curd | Berries and Spice
Babka Pain Perdu with Pears and Lemon Curd
Total Time
15 mins

This delicious and memorable babka pain perdu with pears and lemon curd is the probably favourite brunch option of all epicurean gods. 

Course: Breakfast, Brunch, Dessert
Cuisine: British, Contemporary, French
Servings: 2 people
  • 4 slices babka preferably with a walnut and raisin filling, but plain is also fine
  • 3 large bio eggs
  • 1 tsp cinnamon
  • 1 small pinch salt
  • 2 tbsp milk
  • 1 tbsp butter
  • 2 heaped tbsp lemon curd homemade or store bought
  • 2 medium ripe pears sliced
  • 4-5 almonds lightly crushed
  1. Beat the eggs in a medium sized bowl. Add the salt, cinnamon and milk to it. 

  2. Heat the butter in a pan (preferably a cast iron skillet).

  3. Soak the babka slices in the egg mixture really well, then add them to the sizzling butter. 

  4. Keep them on high heat for half a minute to a minute on each side. They should be golden, not dark brown. 

  5. Place them onto the plates, add lemon curd, the pear slices, and sprinkle some of the almonds. Eat immediately, while still warm!